Keralan Fried Chicken with Hot Honey

Keralan Fried Chicken with Hot Honey
An amazing mix of crispy chicken, Indian spices and a hot sweet drizzle of chilli honey
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Keralan Fried Chicken with Hot Honey


  • 4 free range chicken thighs - boneless

For the marinade

For the coating

  • 200g plain flour
  • 50g corn flour
  • 50g panko breadcrumps
  • Rapeseed oil - enough to deep fry the chicken

How to make

  1. Add all of the marinade ingredients to a blender and blitz to a paste
  2. In a large bowl, put the chicken thighs and pour over the marinade, making sure all the meat is well coated. Cover and refrigerate for 24 hours
  3. Mix all the coating ingredients together in a different bowl. Dredge each thigh until well coated
  4. In a pan deep enough to deep fry the chicken, heat the oil to 175°c (if you don't have a thermometer, put a chunk of bread in and if it browns within 30 seconds then the oil is hot enough)
  5. Add the chicken two pieces at a time and fry until cooked all the way through and the coating is golden brown. This should take 3-4 minutes.
  6. Sprinkle with chopped chillies (optional) and an extra drizzle of the chilli honey

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