Bengali Style Fried Chicken

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.

The Chicken

Bone in, Skin on, Chicken Legs and Thighs

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

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.

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 30 minutes. Flip halfway for even cooking and crispiness.

Once cooked, drain 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!


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


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!

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