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Lemongrass Fried Chicken

I can’t see how anyone can resist crunchy, crispy, juicy fried chicken for I simply cannot although it is normally very unhealthy. I eat a fair bit of junk (please don’t judge me), but as a consolation, I try to make them as healthy as possible. To reduce the sin level with fried chicken, I make sure they are only deep fried in clean olive oil, and heavily infused with herbs that are high in antioxidants, lowers cholesterol, and aids the digestion of fats.

This recipe uses lemon grass and curry leaves. I am not sure how available curry leaves would be around the world but they are really easy to grow and great with anything fried. You can even deep fry the leaves, crush it and sprinkle over pizza.


16 chicken mid-joint wings
3 tablespoons curry leaves
2 stalks lemon grass
1 big lime
1 cup plain flour
1 cup breadcrumbs
black pepper
Olive oil for deep frying


1. Chop lemon grass into small pieces and put into a blender with 2 tbsp of curry leaves, the zest and juice of 1 lime, salt and pepper.
2. Blend until it becomes a paste and rub it into chicken in a large bowl.
3. Cover bowl with plastic wrap and leave in fridge to marinate for at least 2 hours.
4. Drain any excess liquid off the chicken.
5. Combine flour and breadcrumbs.
6. Heat oil in deep fryer until hot. To know if oil is ready for deep frying, insert a wooden chopstick into the oil. If the oil bubbles vigorously around the chopstick, it is ready.
7. Throw in remaining 1 tbsp of curry leaves into the oil and they should be crisp in 10 seconds or until they stop hissing.
8. Lay them on paper towel and set aside.
9. Thoroughly coat chicken with flour mixture and deep fry until golden brown.
10. Drain off excess oil and toss in crispy curry leaves to serve.
Credit: Foodista

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