Bengali style fried chicken is a crispy, spicy and flavorful chicken dish. It’s possibly the most simple fried chicken recipe out there! There’s no batter, no flour, no laborious steps—just chicken, spices, and frying.
Growing up, whenever my mom would make Bengali style fried chicken it would feel like a special occasion since all my siblings and I loved it so much! Usually reserved for holidays like Eid, sometimes it would also be made randomly, either just as a treat to enjoy or a favorite snack to coax one of us sick kids to eat when we had no appetite.
Bengali Fried Chicken is all about bringing out the natural flavors of the chicken through a well-balanced marinade of spices. The use of turmeric, red chili powder, and coriander powder adds warmth, color, and depth to the dish, while the method of frying ensures that the chicken becomes crispy on the outside while remaining juicy and tender on the inside. This dish is a great way to showcase the cooking techniques and flavor profiles that are central to Bengali cuisine.
The Chicken
Bengali households almost always have skinless whole chickens cut into small pieces that are ready to use for curries! Rarely did we grow up having just chicken legs or thighs. So traditionally this is made with whole, skinless, cut up chicken pieces.
However, I am now an adult and can use whatever chicken I want 😅 so I use chicken legs and thighs, with bone in and skin on. I do like to cut my thighs in half so it’s easier to eat and not too large.
You can honestly use any chicken pieces you want, but I would suggest something with at least bone in, or the experience just won’t be the same!
The Spices
Im not even sure this would count as a “marinade” since it’s just spices! Combine salt, turmeric, red chili powder, and coriander powder with the chicken and mix well until evenly coated.
Make sure to coat each piece of chicken evenly with the spice mixture.
Cover the bowl and let the chicken marinate for at least 30 minutes. For the best flavor, consider marinating the chicken for a few hours or even overnight in the refrigerator. This will allow the spices to penetrate the meat deeply, resulting in a more flavorful dish.
I keep this pretty mild, but if you prefer it to be spicy, add more red chili powder!
The Frying
Heat a heavy bottom pan on medium heat. Add the chickens in an even layer—you may have to do this in batches if all the chicken pieces don’t fit.
Lower the heat to medium low and cook low and slow until the skin is crispy and the chicken is cooked through—about 15-20 minutes or until the outside is golden brown and crispy and the internal temperature reaches 165°F (75°C).
Flip halfway for even cooking and crispiness.
Keep an eye on the heat; if the oil is too hot, the outside will cook too quickly, leaving the inside undercooked. Conversely, if it’s too low, the chicken will absorb too much oil and become greasy.
Once cooked, drain the excess oil on the chicken on a paper towel lined plate and serve! We love to have this with ketchup, rice, bread, salad, or just on its own. Enjoy!
Why You’ll Love Bengali Fried Chicken
Bengali Fried Chicken is not just another fried chicken recipe; it’s a dish that tells a story. The vibrant colors of the spices used not only make it visually appealing but also infuse the chicken with aromatic flavors that tantalize the taste buds. The combination of turmeric gives it a beautiful golden hue, while the red chili powder adds just the right amount of heat, balanced by the earthiness of coriander powder.
This dish is incredibly versatile. You can serve it as a main course with steamed rice, dal, and a side of salad, or enjoy it as a snack with your favorite dipping sauce. It’s perfect for gatherings, festive occasions, or simply as a delicious weeknight dinner.
Ingredients
Makes: 10 chicken legs
Time: 35 minutes
- 10 chicken legs and thighs, bone in and skin on
- Salt to taste
- 1 tsp turmeric
- 1 tsp red chili powder (more if you want it spicy)
- 2 tsp coriander powder
- Grape seed or any neutral oil to cook
Directions
1. Mix chicken with salt, turmeric, red chili powder, and coriander powder until well coated
2. Heat oil in a heavy bottom pan on medium heat
3. Add the chicken in an even layer. Lower heat to medium low and cook for about 30 minutes or until the chicken is cook through and the skin is crispy, flipping halfway
4. Drain on a paper towel lined plate and enjoy!
Tips for the Perfect Bengali Fried Chicken
• Quality Chicken: Always use fresh, high-quality chicken for the best flavor and texture. Bone-in chicken legs work particularly well as they remain juicy during cooking.
• Marination Time: The longer you marinate the chicken, the better the flavor. Overnight marination is ideal if you have the time.
• Oil Temperature: Maintaining the right oil temperature is crucial for achieving that perfect crispy texture. Use a thermometer to check if necessary.
• Serving Suggestions: For an authentic Bengali experience, serve the fried chicken with steamed rice, dal, and a side of tangy mango chutney or pickles, and with a sprinkling of fresh cilantro.
Final Thoughts
Bengali Fried Chicken is a delightful dish that brings the warmth and vibrancy of Bengali cuisine to your table. With its rich flavors, beautiful colors, and satisfying crunch, this recipe is sure to become a favorite in your home. Whether you’re preparing a special meal for family or simply indulging in a comforting dish on a chilly evening, Bengali Fried Chicken is a delicious choice that celebrates the essence of good food. So, gather your ingredients, get cooking, and enjoy the magic of Bengali flavors!