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Kerala style fried chicken is where Southern frying technique meets the bold spice traditions of India's Malabar Coast. Juicy chicken thighs soak in an herb-packed buttermilk brine before frying into a deeply craggy, shatter-crisp crust, then get dusted with warm garam masala while still hot. Every bite balances earthy spice, fragrant herbs, and succulent meat. Serve it alongside Southern style cole slaw and red beans and rice.
For other flavorful fried chicken ideas, checkout this seasoning guide.
Fried chicken is comforting as all get out and when cooked right it’s like that P-Funk that George Clinton talks about. It will make you forget your
…faults, defects or shortcomings
You know, like arthritis, rheumatism or migraines
Whatever part of your body it is…
what is garam masala?
This recipe was influenced partly by the Ugly Delicious “Fried Chicken” Episode particularly the scene when Asha Gomez makes her fried chicken thighs. She uses her native Indian spice mix garam masala.
The spices included in garam masala vary by region but most versions will include spices like cumin, cardamom, coriander, cloves, cinnamon, nutmeg and black pepper.
Recipe Notes
- Chicken thighs are my preferred cut because their higher fat content keeps the meat exceptionally juicy while standing up to the intense heat of deep frying. Breasts work in a pinch, but they're less forgiving and can dry out more quickly.
- Fresh garam masala makes a noticeable difference. Look for brands like Diaspora Co., Burlap & Barrel, or Indian grocery store blends with a recent packaging date. If unavailable, make your own using toasted cumin, coriander, black pepper, cloves, cinnamon, cardamom, and fennel.
- After you coat the chicken with flour let it rest on a rack for twenty minutes to form a crust before you fry it.
- Buttermilk provides tang and tenderness. Fresh mint and cilantro are ideal, though parsley can substitute for cilantro if preferred.
- Rice flour or cornstarch mixed into the seasoned flour creates an even crispier crust with those signature crackly edges every Kerala fried chicken recipe deserves. Add a little bit of brining liquid to your dry coating mix for Popeye’s level crunchiness
How To Make Kerala Fried Chicken
- I was taught that the key to good food is to season at every level. And seasoning goes beyond just salt and pepper. And when cooking fried chicken specifically this meant you seasoned the raw chicken, the flour coating, the egg wash, and then added more seasoning to the finished bird.
- The often overlooked step is brining. Buttermilk is probably the most popular and common way to brine a chicken. After all who doesn’t like good southern buttermilk fried chicken.
- I build this Kerala fried chicken recipe in layers because great fried chicken should taste seasoned before the crust ever hits the oil. I start with boneless or bone-in chicken thighs since they stay juicy even after frying. The herb buttermilk brine works overnight, letting the garlic, cilantro, mint, and spices penetrate the meat while the buttermilk gently tenderizes it.
- When it's time to fry, I never rush the dredge. I lightly press the seasoned flour onto each piece and let the chicken rest for 10 to 15 minutes before frying. That little pause creates the rugged, crispy coating that holds onto every bit of seasoning. I fry at a steady 350°F, avoiding overcrowding so the oil temperature doesn't crash, then finish the hot chicken with a generous shower of garam masala. That final seasoning blooms in the residual heat, creating an aromatic finish that's unmistakably Kerala. Cook chicken to an internal temperature of 165°F.
- The biggest mistake is under-seasoning either the brine or the flour. Fried chicken needs flavor from the inside out. Another common issue is pulling the chicken too early or frying at low temperatures, which leads to greasy crust instead of crisp texture. Let the fried chicken rest on a wire rack, not paper towels, to preserve every crunchy ridge.
Serving Suggestions
Like most fried chicken recipes, this one goes well with fries like these Belgian Fries, but given the flavor profile, a Coconut Ginger Rice is also a perfect pairing. Or consult this complete guide to what to serve with fried chicken. For other ideas for what to serve with this dish, checkout this roundup of sides to pair with fried chicken.
Beats and Eats (music to pair with fried chicken)
Parliament's "Mothership Connection" grooves with the same fearless confidence this Kerala style fried chicken delivers. The elastic bass lines, stacked harmonies, and cosmic funk build layer upon layer just like the herb buttermilk brine, crunchy fried crust, and fragrant garam masala finish, creating a meal that lands with maximum flavor before lifting off into pure funk.
Bring this Kerala style fried chicken to the table hot, finish it boldly with garam masala, and let every crispy bite remind you that the best comfort food never stays in one place—it travels the world.
If you make these fried chicken thighs or other recipes from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Kerala Style Fried Chicken with Boneless Thighs
Ingredients
- 4 boneless/skinless chicken thighs
- 2 cups low fat buttermilk
- 2 cups roughly chopped cilantro basil and mint
- 6 garlic cloves
- 1 teaspoon kosher salt
- 2 fresh jalapenos
- 3 cups all-purpose flour
- 1 cup starch corn, potato, or tapioca
- 1 teaspoon kosher salt
- 2 teaspoon black pepper
- ½ tablespoon paprika
- Peanut Oil
- ½ tablespoon Garam masala
- 2 tablespoon coconut oil melted
Method
- In a mixing bowl combine the buttermilk, chilis, herbs, garlic and salt in a blender/food process and blend. Add chicken to a bowl and cover with marinade. Refrigerate for 2 hours or overnight.
- Remove chicken from the refrigerator and let cool to room temperature on a wire wrack.
- Add the flour, starch and spices to a baking dish (or a brown paper bag) and mix well. Using tongs, remove the chicken from the marinade 1 piece at a time and coat well in the seasoned flour. Be sure to press the flour into the meat cover completely. Shake off excess and reserve on a baking sheet.
- When all the chicken is dredged in the flour, add about an inch of oil to a heavy frying pan or cast iron skillet. Over medium-high flame, heat the oil to 375 degrees F. Test by dropping a small piece of the coating from the chicken into the oil. The coating will bubble and begin to fry. Add the chicken and cook for 7-8 minutes per side, until the outside is browned and the meat is cooked through.
- Remove the chicken from the frying pan and place on wire rack. As chicken rests, melt coconut oil in a small pan. Pour the oil into a small bowl and add the garam masala. Spoon the hot mixture over the chicken. Enjoy
Nutrition
Notes
- Season generously and at each step
- Marinate or brine the chicken overnight for max juiciness
- Add a little bit of liquid to your dry coating mix for Popeye's level crunchiness
- For additional heat add red pepper or other chili powder to the garam masala
- Use a high smoke point oil like peanut or canola oil.
- After you coat the chicken with flour let it rest on a rack for twenty minutes to form a crust before you fry it.
- Allow chicken to warm to room temperature before frying which will help it to cook through.
- Add a starch - potato, corn, or tapioca to get more crispiness.
- Drain the fried chicken on a wire rack set over a foiled lined baking sheet. They'll cool, crisp, and dry off all at once.
For the herbs is it a mix of those three listed or use one of those three?
I use all three typically, but I don’t always have mint on hand and won’t make an extra trip to the store for it. Cilantro is the main herb followed by basil so feel free to go one or both.