Easy Indian Fried Chicken Without Flour

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This easy Indian Fried Chicken recipe is marinated in yogurt and spices, coated in cornstarch, and deep fried to a perfectly crisp golden brown - all without using flour! If you're looking for the crispiest fried chicken ever, look no further!

This is the best Indian fried chicken guys...I mean it when I say this is the most delicious, crispiest fried chicken ever. Tender juicy chicken in spiced yogurt marinade is coated with a cornstarch and rice flour mixture then deep fried until golden brown.

You'll even hear the crunch when you bite into it and taste the delicious spices of the marinade. It's so good. And if making fried chicken intimidates you, don't let it! This recipe is super easy!

The marinade is easy, and as long as you have a thermometer, the frying is easy! Plus, this Indian fried chicken dish is gluten free.

If you're a fried chicken lover, you may also want to try this sous vide fried chicken....it's heaven!

Jump to:

• What is Indian Fried Chicken?
• More Popular Indian Chicken Recipes
• Why This Recipe Works
• Ingredients
• Step By Step Instructions
• Expert Tips
• Serving Options
• Frequently Asked Questions
• Storage and Reheating Options
• Recipe
• 💬 Comments

What is Indian Fried Chicken?

Indian fried chicken is a popular street food in India. It was developed in Southern India and is also known as "Chicken 65" and has been around since the 1960's.

It is basically marinated pieces of chicken (chicken breast, thighs, legs or wings can be used) battered in flour, cornstarch, rice flour etc. and deep fried until crispy and delicious. This recipe is very similar to the famous Chicken 65, with a few differences in spices used.

There are actually a few different styles of Indian fried chicken. This article from Slurrp discusses the different types of Indian fried chicken. Our recipe is closest to the Punjabi style fried chicken, in this article, or a masala fried chicken, with a few tweaks to the spices used (we do not use kashmiri chili powder, coriander or curry leaves).

More Popular Indian Chicken Recipes

• Chicken saag
• Chicken pasanda
• Whole roasted Indian chicken
• Tandoori chicken pizza
• Instant Pot chicken curry

Why This Recipe Works

1. Using corn starch and rice flour gives the chicken an extra crispy coating and makes this recipe gluten free.
2. Marinating the chicken in yogurt and spices makes it ultra tender and also provides an amazing flavor.
3. The spices in the marinade help make the chicken very flavorful and juicy.
4. An overnight marinade ensures the flavors penetrate the chicken, while the yogurt helps it retain moisture and stay juicy during frying.
5. Frying in batches ensures the oil stay hot enough so the chicken can be fried to golden brown perfection.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

I highly recommend using bone-in chicken thighs and drumsticks (skin on), and they turn out the juiciest and take the least amount of time to cook.

You can substitute boneless chicken - just reduce the cook time by a few minutes as it will cook quicker.

We use yogurt as a marinade, which helps to soften the meat. Use either plain regular or Greek yogurt.

When you use cornstarch and rice flour in your batter to fry chicken, it will leave you with a crunchy and beautifully browned exterior while sealing in the juices of the chicken.

Indian spices like garam masala powder(try this homemade version for extra deliciousness), ginger, garlic, black pepper and paprika to add flavor, and a touch of lemon juice (or lime juice) for just a little sweet and fresh zing.

Always use a high smoke point oil to ensure it doesn't burn (vegetable oil, canola, peanut or avocado oil are good options).

Step By Step Instructions

Combine all the marinade ingredients in a large bowl and mix to combine.

Add the chicken and store in the fridge for 12-24 hours (or overnight).

Remove from fridge and let the chicken come to room temperature (about 30 minutes). **Putting cold chicken in the hot oil will bring down the temperature of the oil too fast.

Pat each piece dry, removing any excess marinade. Fill a heavy cast iron dutch oven (or any heavy bottomed deep pot) with about 4 inches of oil (deep enough to cover the chicken pieces) and heat to 350°F.

When the chicken is added the temperature will drop, we want to keep the temperature at 300-325°F degrees when frying. It is best to fry the chicken in batches to avoid this temperature drop.

Combine the cornstarch, rice flour, salt and garam masala in a small bowl and mix thoroughly.

Dip each piece of chicken in the cornstarch mixture until coated and place on a wire rack (with paper towels underneath) until all pieces are coated.

Let sit for about 10 minutes.

Place the chicken in the heated oil (using 2 separate batches), being very careful not to overcrowd the pan.

**If the chicken starts to brown too quickly, turn the temperature down to bring it back to 325°F lowest.

Cook in the hot oil for about 12-14 minutes, flipping every 2-3 minutes to ensure the chicken cooks evenly. The internal temperature of the chicken should be 165 degrees when done.

Once it's golden brown and has reached the right temperature, remove from pan and place on a wire rack over a paper towel covered baking sheet. Sprinkle lightly with salt immediately so it sticks.

When the first batch is done, keep it in a 200°F degree oven to keep it warm and crisp while you cook the second batch. **Serve the chicken with a drizzle of honey (optional).

Expert Tips

1. Pat the chicken dry to remove excess marinade before dipping in cornstarch mixture - this helps keep the chicken crispy.
2. Use a thermometer to check the oil temperature - it need to be hot enough to make the chicken crispy without burning it!
3. Do not crowd the pan! I know it's tempting to try and get it all done at once, but crowding the pan brings the temperature of the oil down, making it harder to get that nice crispy chicken.
4. Keep the chicken warm in a 200°F degree oven while cooking the remaining batches.
5. Use a Dutch oven to fry to reduce the mess made by frying. A heavy cast iron pot will help the heat to stay even as well.
6. Always cool the chicken on a wire rack so the oil drains off properly - this keeps it from getting greasy.
7. Always use a high smoke point oil to ensure it doesn't burn (vegetable, canola, peanut or avocado oil are good option).
8. You can substitute boneless chicken - just reduce the cook time by a few minutes as it will cook quicker.
9. If the chicken starts to brown too quickly, turn the temperature down to bring it back to 325°F lowest.
10. For added heat, add 1 teaspoon of kashmiri chili powder to the marinade.

Serving Options

• First off, fried chicken is best served hot, so I recommend serving this right away with any of the below, or even just by itself.
• Chop up some hot green chilies and sprinkle them on top of the chicken when it comes out of the fryer along with the salt.
• I really like to serve this fried chicken with some simple Instant Pot basmati-rice and these curried tomatoes (I like to dip in the gravy of this recipe).
• Slice the chicken and put it between sandwich bread to make a sandwich or even a wrap.
• Serve with a side of yogurt (this homemade yogurt is super tangy and perfect for a sauce).
• These air fryer frozen french fries are a great super simple dish.

Frequently Asked Questions

Storage and Reheating Options

Fried chicken is best eaten fresh and hot. If you do have leftovers, they can be store in the fridge in a covered container for up to 3 days.

The chicken can be reheated in a 350°F degree oven for about 15 minutes to re-crisp.

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