KFC (Kerala Fried Chicken)

"I put a lump of meat in the oven and roasted it, and used the smoke detector as the timer!"
(~trib.)

This chicken dish is quite versatile and can be used in many ways...but more of that in the next post!
As for the smoke alarm, I never had any detectors of that kind in those years and it was the fire brigade that came a-clanging to save the house...the lump of meat was a burnt offering!

To come back to this delicious KFC...it is an easy dish as far as preparation and cooking goes. Easily available ingredients that are on almost every kitchen-shelf, and except for the slightly long marination time (which means you have to plan this dish beforehand) it is the best thing to make for any main meal, or high tea, or brunch.

This is my daughter-in-law's preparation and I have lifted the recipe from her. I guess she has altered the original to suit her taste, because she doesn't use curry leaves. Whatever the case may be, the KFC she makes is scrumptious!

I'll let you in on what else we do with a KFC in the next post!

Ingredients

Chicken drumsticks................................8, large
Rice flour...............................................4 tbsps
Coriander pwdr.....................................2-3 level tbsps
Kashmiri Red Chilli pwdr.....................1 level tbsp, or acc to taste
Black pepper ground............................1 level tsp
Turmeric..............................................1 level tsp
Cumin pwdr.........................................1 level tbsp
Lemon juice.........................................1 medium size lemon
Curry leaves (optional).......................8-10. (This recipe doesn't use it by choice!)
Green chilli.........................................acc to taste, slit or sliced diagonally
Green coriander for garnish
EVOO or any refined oil.....................2-3 tbsps (EVOO is my choice of oil and not a part f this recipe)


Make diagonal cuts along both sides of the drumsticks.
Marinate using all the ingredients except curry leaves (if using) green chili and oil.
Keep aside for 6-7 hrs for better result. Overnight would be great.
Heat Extra Virgin Olive Oil, or whichever oil you are using, in a large non-stick fry pan. (If you are using curry leaves add them now) Place the marinated drumsticks side by side. Put in only as many as can fit in. Do not put them one on top of the other. Repeat procedure if you have more than can fit in at a time.
Cover and cook for 10-15 minutes on medium heat. Then remove lid and raise heat to high and cook for another 5-7 minutes, turning each piece over from time to time until they are crisp and brown on the outside. If you want it a bit piquant, add the slit green chilli, stir into oil. Otherwise you could add them later as a garnish.
Remove and arrange in a flat dish.
Garnish with green chillies, and chopped green coriander.
Serve as a starter or side dish at a meal, or as a snack.

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