About the Dish
If you’re craving something crispy, juicy, and packed with flavor, then Chicken Chop is here to steal the show! This street-style favorite is all about tender, marinated chicken, coated in a crunchy, golden crust and fried to perfection. Think of it as the ultimate bite-sized snack—somewhere between a cutlet and a crispy fried chicken fillet, but with extra seasoning, extra crunch, and extra deliciousness!
Chicken Chop has a variety of versions, depending on where you find it. In India, it’s a popular street food, often served with spicy chutneys and crispy onions. In Southeast Asia, especially in Malaysia and Singapore, Hainanese Chicken Chop is a fusion of Western fried chicken with a sweet-savory tomato-based sauce, served with fries or rice. In Chinese cuisine, it’s often coated in a light batter and deep-fried for that signature crispy-yet-tender texture. No matter where you try it, one thing is guaranteed—it’s always a crowd-pleaser!
What makes Chicken Chop so irresistible is the perfect balance of crispy coating and juicy, well-seasoned meat. The secret? A good marination with spices, buttermilk, or soy sauce, followed by a crispy coating of flour, breadcrumbs, or cornstarch that locks in the juices while creating that crunchy, golden crust. Served hot and fresh, Chicken Chop is perfect as a snack, a side dish, or even a full meal when paired with a spicy dip, coleslaw, or buttery pav. It’s a go-to comfort food, great for game nights, street food cravings, or when you just need something deep-fried and delicious in your life!
Recipe
Ingredients
Directions to make
For the Marinade
- 2 boneless chicken thighs (or chicken breast, flattened)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ½ teaspoon lemon juice
- ¼ cup buttermilk (or yogurt)
- ½ cup all-purpose flour
- ¼ cup cornflour (for extra crispiness)
- 1 teaspoon red chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 egg (beaten, for binding)
- ½ cup breadcrumbs (for an extra crunchy crust)
- Oil for deep frying
- Spicy mayo, garlic dip, or ketchup
Step 1 : Marinate the Chicken
- Place the boneless chicken pieces in a bowl and add ginger-garlic paste, red chili powder, turmeric powder, black pepper, soy sauce, salt, lemon juice, and buttermilk.
- Mix well, ensuring the chicken is well-coated. Cover and let it marinate for at least 30 minutes (or overnight for extra juiciness).
- In one bowl, mix all-purpose flour, cornflour, red chili powder, salt, black pepper, and garlic powder.
- In another bowl, beat the egg.
- In a third bowl, place the breadcrumbs for the final coating.
- Take a marinated chicken piece and coat it in the flour mixture, shaking off excess.
- Dip it into the beaten egg, making sure it’s fully covered.
- Roll it in breadcrumbs, pressing gently to ensure an even coating.
- Repeat for all chicken pieces.
- Heat oil in a deep pan over medium heat.
- Gently place the coated chicken in the hot oil and fry for 4-5 minutes per side until golden brown and crispy.
- Remove and drain on paper towels to remove excess oil.
- Sprinkle with a pinch of salt and black pepper for extra flavor.
- Serve hot with spicy mayo, garlic dip, or a side of crispy fries.
- Garnish with lemon wedges and fresh coriander leaves.
