Chicken Fry
Juicy chicken breasts infused with aromatic garlic, cumin, and chili, baked to perfection with a hint of lemon. Perfect for flavorful dinners and family gatherings.
Ingredients
Instructions
- Wash the chicken breasts and divide them in halves like chops.
- Mix garlic paste, grated onion, crushed cumin, salt, black pepper, red chili, lemon juice, and 1 tablespoon of ghee.
- Spread the mixture over the halved chicken breasts and place in a well-buttered dish.
- Cover with foil and bake in the oven at 350°F (175°C) for 30 minutes.
- Cool the chicken breasts on a wire rack before serving.
Tips & Substitutions
For a crunchier coating, consider adding a mix of crushed cornflakes to the breadcrumbs. If you don't have ghee, butter or olive oil can be suitable alternatives. Adjust the amount of red chilies based on your spice preference. Marinating the chicken for a few hours or overnight will enhance the flavor. For a twist, try adding herbs like thyme or rosemary from your pantry.
Serving Suggestions
Serve the chicken fry with a side of fresh salad or steamed vegetables for a balanced meal. It pairs beautifully with Rice Delight(Microwave) or can be served alongside a tangy dip like yogurt sauce. For an extra kick, garnish with fresh herbs like cilantro or mint. This dish also complements Indian recipes well.
Storage & Reheating
Store leftover chicken fry in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Avoid microwave reheating for best texture, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Fry contains roughly 435 calories, with 16g protein, 61g carbohydrates, and 21g fat. It is an excellent source of iron (222% of the Daily Value), calcium (59% of the Daily Value), and potassium (34% of the Daily Value). Note that it is relatively high in sodium, at 1963mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken breasts if you prefer a richer flavor and crispy skin. Just be sure to adjust the cooking time slightly as skin-on chicken may take a bit longer to cook through.
How can I make this dish spicier?
To increase the spice level, add more freshly ground red chilies or incorporate cayenne pepper into the seasoning mix. You could also marinate the chicken with a spicy sauce like sriracha for an additional kick before baking.
Can I bake the chicken without foil?
Yes, you can bake the chicken without foil for a crispier texture. However, keep an eye on it to prevent over-browning. If you notice it drying out, you can cover it loosely with foil halfway through the cooking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).