Andhra Spicy Chicken Fry | Kodi Vepudu is easy, tasty and flavorful boneless chicken fry recipe. This simple chicken fry recipe calls for minimal pantry staples. Serve this chicken fry as a side dish with rice and dal or as a starter.
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About This Recipe
Andhra food is known for its spice. This chicken fry recipe is one good example of it. The spice in this recipe come from green chillies, red chili powder and pepper powder. You can increase or decrease these three ingredients depending on your spice level intake.
On any day, the ultimate comfort food to me is warm rice, drop of ghee, dal and chicken fry. Chicken fry tastes absolutely delicious when served with rasam or sambar rice.
Our usual Friday meal includes dry chicken fry, khatti dal and rice with mango pickle. This is my favorite combination. Khatti dal and chicken fry is a match made in gastronomical heaven. Do give this combo a try!
Andhra Spicy Chicken Fry
This simple chicken fry recipe calls for no fancy ingredients. Marination is the key in this recipe. The more the marination time, the tender and tasty the chicken fry,
Chicken fry recipe is highly customisable depending on availability of ingredients and spice level. The recipe I am sharing today is very simple and easy to make.
The good thing about this chicken fry is, you can serve this as a side dish to go with rice and dal or as a starter. As this a dry chicken fry recipe, you can easily use this as a stuffing for sandwiches, samosas, etc.
Spicy Chicken Fry Ingredients
Chicken: I prefer using boneless chicken pieces. You can even use curry cut chicken pieces to make this fry. I normally order chicken breast and cut it into 2 inch size chicken cubes. Chicken breast is low fat source of protein and contains zero carbs.
Onion: Adds taste and moisture.
Green chilies: Adds spice, heat and flavour. If I am using spicy variety of green chillies, I remove seeds, otherwise for the normal variety I just chop and add.
Roasted coriander powder: Adds aroma and cuts down the smell of chicken.
Red chili powder: Adds heat and spice.
Turmeric powder: Apart from its healing properties, turmeric will add nice color to the recipe.
Ginger-Garlic paste: A must to add ingredient in all most all the Indian non-vegetarian recipes. Cuts down the smell of chicken, adds flavour and aroma.
Garam Masala: The heart of any Indian meat and poultry recipes. Adds heat, spice, aroma and amazing flavour.
Black pepper powder: Adds spice and heat.
Dry coconut powder: Adding dry coconut powder is optional. It adds mild sweet taste, that perfectly balances the spice level in the recipe.
Curry leaves: Brings in unique aroma and flavour.
Coriander leaves: If curry leaves are not available, you can even use minced coriander leaves too. Adds fresh herby flavour to the fry.
Ways To Use Leftover Chicken Fry
There are multiple ways to use leftover chicken fry. Whenever I make chicken fry, I use the leftover to make the following
Chicken Vermicelli – Quick, easy and spicy Cashew Chicken Vermicelli is best One Pot Meal, you can make with leftover chicken fry.
Penne Pasta with Chicken – Shred chicken fry and add it while making penne pasta. Less work and easy to make.
Chicken Wrap – Quick and easy chicken wrap with leftover chicken and egg omelette.
Skillet Chicken Mayo Pita Pizza – Add chicken fry as a topping and make this delicious Pita Pizza.
Instant Noodles With Chicken – Add leftover chicken fry pieces to instant noodles (maggi) and make amazingly tasty chicken noodles.
Chicken Fajitas – You can easily make this delicious Mexican recipe with leftover chicken fry.
Grilled Chicken Mayo Sandwiches – Super easy and perfect recipe to pack in lunch box | iftar and seher.
Chicken Sliders – Shred the chicken fry and use it as stuffing in making chicken sliders.
Chicken & Cheese Pie – Make yummy stuffing for pie with chicken fry and cheese.
Chicken Spring Rolls – Leftover chicken fry will make perfect stuffing for spring rolls.
Chicken Fried Rice – Make chicken fried rice in no time by adding these chicken fry pieces. Double the flavour, double the taste.
Kachori, Samosa, Lumpia – My spicy chicken fry recipe is perfect as stuffing in kachori, samosa, lumpia, etc;
What do I say? Hai na kamal, Isn’t it wonderful? If you know any other recipe, where we can use this chicken fry, do let me know in comments below.
Read the recipe card below for chicken fry serving suggestions
- ½ kg boneless Chicken cubes
- 1 big Onion, finely chopped
- 2 Green chilies, de-seeded and chopped
- ½ tbsp. roasted Coriander powder
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 1 tbsp. Ginger-Garlic paste
- ½ tbsp. Garam Masala
- ¼ tbsp. Black pepper powder
- ½ tbsp. dry Coconut powder, optional
- 10 Curry leaves
- 2 tbsp. minced Coriander leaves
- Oil for frying
How To Make Simple Chicken Fry Recipe
Step 1: Marination
- Take boneless chicken pieces in a bowl.
- To it add sliced onions, red chili powder, turmeric powder, salt, pepper powder, ginger-garlic paste, roasted coriander powder and green chilies.
- Mix well and cover this with a lid. Leave this in fridge to marinade for at least 30-45 minutes.
Step 2: Cooking
- In a pan add the marinated chicken with ¼ cup of water.
- Cook on medium flame by covering with a lid.
- Once the water is completely absorbed, add oil.
Step 3: Frying
- Stir till chicken pieces are nicely coated with oil.
- Sprinkle garam masala, dry coconut powder and fry till chicken pieces turn tender.
- Stir in between to avoid sticking to the bottom and sides of the pan.
- Add fresh curry leaves or minced coriander leaves and turn off the flame.
- Take in serving bowl. Serve with lemon wedges and sliced onions.
- Add your 'love' to make this Andhra Style Chicken Fry taste 'YUMMY'.
Chicken Fry Serving Suggestions
As I mentioned in the post, we can serve chicken fry with khatti dal, meethi dal, dosakaya pappu, tomato pappu, sambar, rasam, etc.
My Favorite Friday Thali:
Hot Steamed Rice + Drop of Ghee + Khatti Dal + Chicken Fry + Aam ka Achar + Curd
Chicken fry tastes best with poori and phulka too.
You can even serve this as side dish with sambar rice, millet khichdi, pulihora.
One crazy combination, which I like to relish often is pulihora (tamarind rice) and chicken fry. Do give this a try!
You can even serve this as a starter in any 4-course meal or non-veg thali.
More suggestions on using leftover chicken fry in the post above.
Amount Per Serving: Calories: 321Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 111mgSodium: 381mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 38g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.