Batter Fried Chicken Paprika

This is something that i invented from the things that I had on hand and i surprised myself with how amazing this turned out. the chicken remained tender and juicy inside and paprika added a sweet underlying heat, this paired with the crisp, crunchy fried crust totally made me bookmark the recipe for sharing.

As with every other post, this also serves around 9 hungry people – if they are served two fillets each, it can be used as dinner or a snack, works both ways. The chicken is not cooked prior to frying so make sure you buy it fresh and marinate it the same day as you are cooking. This is also very easy to pull of and is sure to please a crowd.

P.S the batter is a family secret which has never seen the light of day until now. *mom is going to kill me for sure*


For the marinade

  • 20 chicken fillets, skinless.
  • 1 heaped tsp paprika
  • 2 tsp chilli flakes
  • 1/2 tsp meat tenderizer powder
  • 1 1/2 tsp salt
  • 2 tsp ginger garlic paste
  • pinch turmeric/haldi
  • 3 tbsp lemon juice

For the Batter

  • 1 cup flour
  • 2 heaped tbsp cornflour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup warm tap water

IMG_5870Hammer all the chicken fillets to submission using a kitchen hammer, flattening each piece so that the thickness of the chicken becomes even.



Mix all the ingredients of the marinade and coat each piece entirely, making sure that every fillet is rubbed properly. Leave this in the refrigerator for about 4-5 hours, taking it out just prior to frying.IMG_5871

Choose a heavy based wok in which to deep fry the chicken, and fill it up to 1/4 capacity with enough oil to fry 2-3 pieces at a time.

As the oil heats up, mix up the batter ingredients and set aside. The batter should have a slightly runny custard consistency – not too runny. Dip the pieces of chicken one at a time and surrender each piece to the hot oil. Don’t coat all the pieces at one time, your batter will water up and leave you crying in your kitchen and we don’t want that at all.


You can fry 2-3 pieces at one time, wait for them to achieve a deep golden bubbly crust before taking them out.IMG_5906




Drain the excess oil and serve.

I paired this up with french fries.



Note: This batter is a killer tempura batter, you can use it for single serve vegetables, prawns, shrimp, anything! Even a mars bar. Oooo must try that. 😛




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