Indian · Dinner
Fried Marinated Chicken Legs
Bone-in chicken drumsticks marinated in yogurt, ginger-garlic paste, turmeric and garam masala, then double-fried until deeply crisp. Finished with a dusting of chaat masala and served with sliced onion and lemon wedge for cutting through the spice-heavy crust.
$4
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
548Calories
48.2gProtein
30.2gFat
17.8gCarbs
2.8gSugar
1.5gFiber
1280mgSodium
282mgChol
6.9gSat Fat
640mgPotassium
115mgCalcium
3mgIron
0.8mcgVitamin B12
8.4mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
gluten-free
Instructions
1
Prep
Pat the 2 drumsticks dry with paper towel and score each once through the skin to the bone. Mix yogurt, ginger-garlic paste, turmeric, garam masala, cayenne, chili powder, lemon juice and salt into a paste.
2
Marinate
Coat the drumsticks fully in the spice paste, cover and refrigerate for 2 hours.
3
Dredge
Toss the marinated drumsticks in cornstarch and flour until evenly coated with no wet patches visible.
4
Fry
Heat oil to 325°F (163°C) in a heavy pot and fry drumsticks for 10 minutes, turning occasionally, until pale gold.
5
Rest
Lift onto a wire rack and let sit 5 minutes for the crust to set before the second fry.
6
Fry
Raise oil to 375°F (190C) and fry again for 6 to 8 minutes, turning once, until deep golden-brown and crackling.
7
Plate
Drain on paper towel, dust with chili powder, and serve with sliced onion and lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 2 bone-in drumsticks chicken drumstick
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp turmeric-ground
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp cayenne
- 2 tsp2 tsp chili-powder
- 2 tsp2 tsp lemon-juice
- 1 tsp1 tsp salt
- 4 tbsp32g cornstarch
- 4 tbsp32g all-purpose-flour
- 2 cup480ml vegetable-oil, for frying
- 11 onion
- 22 lemon wedge
- 1/2 tsp1/2 tsp chili-powder, for dusting
