Friday, December 1, 2017



Chicken fry recipe is the simplest chicken recipe which can be made in different ways and styles. The chicken dish which we always prefer to cook at home on those lazy days. I have shared many chicken fry recipes on my blog such as Spicy chicken fry, Thattukada chicken fry, Pepper chicken fry like so. This chicken fry recipe is a Kerala style chicken fry with Kerala spices. Payyoli chicken fry is a Malabar special chicken fry recipe which is very flavorful. This dry chicken dish is very popular among Keralites, especially among Malabaris. Payyoli is a place in Kozhikode district which is situated in the South Indian state of Kerala. Payyoli is also famous in the name of PT Usha, as it is the hometown of This Athlete. This chicken fry is very popular in Payyoli. Now this recipe has become our family favorite too. Chicken pieces are well marinated in the spicy chicken marinade and then fried in coconut oil until crispy.  Later it is served along with crispy fried scraped coconut, curry leaves and green chilies which makes this chicken fry recipe more special. 

chicken fry recipe

chicken fry recipe payyoli chicken fry paragon restaurant style sabka sagar calicut kozhikode ayeshas kitchen malabar recipes chicken dish spicy kerala recipes

chicken fry recipe payyoli chicken fry paragon restaurant style sabka sagar calicut kozhikode ayeshas kitchen malabar recipes chicken dish spicy kerala recipes


Chicken     - 400 g, make medium sized pieces
Coconut oil   - for deep frying
Scraped coconut - 4 tbsp
Green chilies  - 4 nos, slit
Curry leaves  - a handful of

Marinate with

Kashmiri chili powder  - 1 tbsp
Turmeric powder     - half tsp
Coriander powder    - 1 tsp
Meat masala powder- half tsp
Ginger garlic paste   - 2 tsp
Vinegar    - 2 tbsp
Cornflour - 3 tbsp
Salt - to taste


Check below video showing how to make Payyoli chicken fry

  • Cut the chicken into medium sized pieces and set aside. (Here is a tip while you using frozen chicken. Just soak the chicken pieces in salt and vinegar water (after cleaning) for 10 minutes. Then transfer it a colander and set aside)
  • Make a chicken marinade with chili powder, turmeric powder, coriander powder, meat masala powder, ginger garlic paste, vinegar, and salt. Marinate the chicken pieces in this marinade and keep refrigerated for 15 minutes (not more than that).
  • After 15 minutes, add cornflour (just before you are going to fry the chicken). Combine well.
  • Heat oil for deep frying.
  • Once hot, make the flame to medium. Then fry the green chilies and curry leaves. Transfer it to a bowl. Then fry scraped coconut. Fry until slightly golden (be careful while frying coconut, it will burn quickly). Transfer it a bowl. Set aside.
  • Now slide the marinated chicken pieces one by one to the hot oil. Do not fry overcrowded. Flip only when one side is done. Fry until both sides turn golden and crisp. When done, transfer it to a plate.
  • Now combine chicken fry with the fried coconut, curry leaves, and green chilies. Serve hot.
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Chicken 65 making video here - How to make perfect chicken 65
Chicken chizza making video here - How to make chicken chizza

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