National Fried Chicken Day 2024: Try These Easy Recipe At Home

National fried chicken day is celebrated every year on July 6th. Here are some of the recipes you can try for this day:

Fried Chicken Recipes (Image source: canva)

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National Fried Chicken Day 2024: National Fried Chicken Day is celebrated every year on July 6th. This beloved day crosses national boundaries, allowing lovers of crispy, golden-fried delicacies to savour different preparations of this traditional meal. While the origin of this day is still unknown, it is celebrated by eating delicious fried chicken that has been prepared in various delectable ways. Whether you prefer it extra crispy or with a secret blend of spices, there's a fried chicken recipe to satisfy every palate.

For those looking to join the celebration from home, here are some delicious recipes to recreate the magic.

Some easy recipes you can try for this day:

1. Shallow Fried Chicken Maas-wadi (By Ashish Kadam, Chef De Cuisine, Novotel Mumbai International Airport)

Image source: Special Arrangement

Ingredients:

• Chicken breast, thinly sliced- 500g
• Besan (gram flour)- 1 cup
• Rice flour- 2 tbsp    
• Turmeric powder- 1 tsp
• Red chili powder- 1 tsp
• Cumin powder- 1 tsp
• Salt to taste
• Oil for shallow frying

Method:

• In a bowl, combine besan, rice flour, turmeric powder, red chilli powder, cumin powder, and salt.
• Coat the chicken slices evenly with the dry mixture.
• Heat oil in a pan over medium heat.
• Shallow fry the coated chicken slices until golden brown and cooked through, about 3-4 minutes per side.
• Drain excess oil on paper towels and serve hot.

2. Hyderabad Fried Chicken (By Narayan Rawale, Jr. Sous Chef at DoubleTree by Hilton Goa Panaji)

Image source: Special Arrangement

Ingredients:

• 1/2 Kilograms Chicken
• 2-3 tbsp Hung Curd
• 2-3 tbsp Lemon Juice
• 1/2 cup Fried Onions
• 1 tbsp Ginger Garlic Pate
• 1/2 tsp Haldi Powder
• 1 tsp Jeera Powder
• 1 tsp Fennel Powder
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Black Pepper
• 2 Green Chillies (Chopped)
• 6-7 Curry Leaves (Chopped)
• Chopped Coriander
• 1 Cinnamon 

Method:

• In a bowl, add chicken and all the dry masalas. 
• Add curd, crushed fried onions, and the chopped leaves as well.
• Mix everything well and let it marinate for an hour.
• In a kadai, heat oil add the marinated chicken and cook until soft, crispy and tender.
• Garnish with some fried cashew nuts, red whole-fried chillies, brown onion and curry leaves before serving hot.

3. Kokum Panko Crusted Chicken with Togarashi Rice (By Amulya Kuma Das, Sous Chef, Novotel Goa Candolim)

Image source: Special Arrangement

Ingredients:

• Panko Bread crumbs – 200gms
• Chicken Breast – 2 pcs
• Light Kokum Syrup – 20ml
• Egg – 1 egg
• Mustard Paste – 10gms
• All Purpose Flour – 70gms
• Lemon wedges –2pcs
• Corn Oil – 300 ml
• Salt to taste
• Black Pepper to taste

Method:

• Take the tender chicken breast and season it with salt, pepper, mustard, kokum and keep aside.
• Beat an egg in the bowl and keep it on the side.
• Now take the marinated chicken breast, dredge in the flour, and dust off excess flour before breading.
• Now dip the flour-dredged chicken breast in egg wash and bread the breast in the panko crumbs.
• Heat the oil in a medium kadai pan on medium heat, and deep fry the panko chicken on medium heat till golden.
• Once done serve it with Togarashi rice or a crunchy leafy salad.

4. Himalayan Fried Chicken (Chef Sunil Kumar, Asian Cuisine, Himalayan Fried Chicken, Araiya Hotels & Resort)

(Image source: Special Arrangement)

Ingredients:

• 1 whole chicken, cut into bite-sized pieces (legs, thighs, wings, breasts, and tenders)
• 1 cup plain yoghurt
• 2 tablespoons lemon juice
• 2 tablespoons ghee or vegetable oil
• 2 teaspoons garam masala powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• Salt, to taste
• Chopped cilantro, for garnish

Instructions:

• In a large bowl, whisk together the yoghurt, lemon juice, ghee or oil, garam masala powder, cumin, coriander, cayenne pepper (if using), and salt.
• Add the chicken pieces to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
• Preheat the oil in a deep-frying pan or a deep fryer to 350°F (175°C).
• Remove the chicken from the marinade, allowing any excess to drip off.
• Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
• Using a slotted spoon, remove the fried chicken from the oil and place it on a piece of paper towel-lined plate to drain excess oil.
• Serve the Himalayan fried chicken hot, garnished with chopped cilantro.

Note:

For an extra-crispy coating, Try using a combination of cornflour, panko breadcrumbs, and grated Parmesan cheese. Mix 1 cup cornflour with 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, and 1/2 teaspoon paprika. Himalayan spices are integral to the region's cultural heritage and culinary traditions. The unique blend of spices and cooking techniques has contributed to the development of distinctive flavours and aromas characteristic of Himalayan cuisine.  This concept note has explored the key spices, ingredients, and cooking techniques that define Himalayan cuisine, highlighting their significance in traditional cooking and their influence on modern cuisine worldwide.

Tips and Variations:

• To make this recipe more authentic Himalayan-style, use ghee instead of vegetable oil for frying.
• If you prefer a lighter coating, you can reduce the amount of yoghurt in the marinade or add a little more lemon juice.
• For an extra crispy coating, you can add some corn flour or flour to the marinade before frying.
• Experiment with different spices like cumin seeds, coriander seeds, or cardamom powder to give the dish a unique flavour profile.