Love fried chicken? Indulge in these delicious versions perfect for the rainy season

As the monsoon season brings in its drizzles and cool breezes, our cravings for warm and comforting food intensify. Among the favourites, fried chicken stands tall as a beloved dish that satisfies taste buds in every season. However, this monsoon, Indian chefs are bringing new twists to this classic delight. From Korean glazes to Cantonese influences, they are presenting unique and delectable variants of fried chicken that are sure to make your rainy days even more delightful.

Chicken being a versatile meat means that you can not only fry the chicken in crumbs but also stir fry them in different kinds of sauces including soya sauce. If you have been itching to try something new with your fried chicken, it is probably the best time as you crave all kinds of food to keep you warm in this weather in Mumbai.

Mid-day.com spoke to Indian chefs to share their favourite fried chicken preparations that would be ideal to enjoy during the monsoons. These dishes are not only steaming but also spicy, crunchy and absolutely delicious. Imagine combining schezwan with your chicken or simply adding a Korean glaze with sriracha sauce, which can make add a different kind of flavour to your chicken.

Schezwan Chicken Wings by Chef Roshan Seth, corporate chef, BrewDog India, Lower Parel and Bandra
Bringing together the best of both worlds - the love for chicken and schezwan, chef Roshan Seth, corporate chef at BrewDog India says one of the most elaborate yet easiest ways to eat fried chicken is to combine it with Schezwan sauce. At the restaurant, they serve Schezwan Chicken Wings, which many diners like to eat while they sip on their beer. He shares, "There's nothing more satisfying than indulging in these piping hot chicken wings with schezwan. They are crispy on the outside and juicy on the inside and are doused in spicy, garlic-flavoured schezwan sauce."

Ingredients:
For chicken wings marination
Chicken wings, skin on 500 gm
Curd 450 gm
Ginger garlic paste - 100 gm
Salt 15 gm
Black pepper powder - 20 gm
For the Schezwan sauce
Kashmiri whole chillies 500 gm
Ginger - 50 gm
Garlic - 150 gm
Star anise - 10 gm
Salt to taste
White pepper powder - 10 gm
Oil - 100 ml
For frying chicken wings
Oil to fry
Gluten-free flour - 400 gm
For assembly
Oil 30 ml
Bell peppers 40 gm
Onion - 80 gm
Schezwan sauce - 100 gm
Spring onion - 30 gm

Method:
For marination:
1. Take the chicken wings and wash them thoroughly under running water.
2. On a paper towel pat dry them.
3. In a separate bowl, add all the marination ingredients and bake a spiced buttermilk.
4. Toss in the chicken wings to the buttermilk and let them soak in all the goodness overnight or at least 8 hours.

For Schezwan sauce:
1. In a saucepan, boil the Kashmiri chilly thoroughly.
2. Grind the Kashmiri chilly to your preferred consistency - fine/chunky after it has cooled down.
3. In a wok or light-bottom kadai, add in the oil and allow the star anise to sizzle.
4. Add in the chopped ginger and garlic and sauté until they are translucent.
5. Add the Kashmiri chilli paste and cook on low - medium heat until the oil separates and comes on to the top and the colour changes to fiery red.
6. Season the sauce with salt & pepper as per your liking.

For assembly:
1. Take the chicken wings out of the marination and dredge it in seasoned gluten-free flour.
2. Heat the oil to 120 degrees and half cook the chicken wings.
3. Rest it for some time.
4. Heat the oil to 160 degrees and flash fry the chicken wings until golden crisp.
5. In a wok, heat oil, add the small, diced onion and bell pepper, add the Schezwan sauce and toss in the chicken wings, garnish with the spring onions.
6. Serve in a platter along with piping hot Schezwan sauce on the side.

Birds eye chilli & pepper chicken by Chef Urvika Kanoi, Cafe Duco, Bandra West
If you love chicken wings but don't want to add schezwan to them then chef Urvika Kanoi, founder of Café Duco in Bandra says you can simply add birds eye chilli and pepper chicken to add a different kind of spice element to it. At the café, she serves a birds eye chilli and pepper chicken that is fried and delicious. She shares, "Who doesn't like a plate of spicy fried chicken in the rain? I try to use ingredients that are warming. You can make this recipe without the black pepper too. The pounded bird's eye truly packs a kick while the marinade ensures the chicken is juicy." The best part about the dish, she says, is how spicy and flavourful it is.

Ingredients:
Chicken wings 8 pcs
Buttermilk 200 ml
Garlic powder 1 tsp
Onion powder 1 tsp
Birds eye chilli, minced 2 nos
Fresh garlic, minced 1 tbsp
Panko crumbs as needed
Egg, beaten 2 nos
Flour, to coat 1/2 cup
Neutral oil to deep fry
Baking powder, pinch 1 no
Lemon zest 1/2 tsp
Oregano 1 tsp
Coriander, stalk and leaf 1 tbsp
Salt to taste
Black pepper 1-2 tsp

Method:
1. Mix together garlic, chilli, buttermilk, chicken, coriander, lemon zest, oregano & let it marinate for 6 hours.
2. Add onion powder, garlic powder, salt, pepper, and baking powder to the flour and mix thoroughly.
3. Heat the oil. Coat the chicken with the flour mix, dip in egg and then the crumbs.
4. Deep fry. Sprinkle pepper and lemon zest on top.
5. Serve with a hot sauce of your choice.

Pink Pepper Chicken by Chef Subrat, Cray Craft, Andheri East
You don't always have to indulge in fried chicken because there is so much more to experiment with when it comes to fried chicken. Chef Subrat with Cray Craft in Andheri says if you want a stir fry, simply make pink pepper chicken, a delicious dish served at the restaurant, which brings together the peppery flavour of pink peppercorns combined with the chicken. He explains, "We elevate this classic dish by skillfully infusing the succulent chicken with pink peppercorns. The result is a harmony of sweet, subtle heat and aromatic undertones that leave you craving for more."

Ingredients:
Boneless chicken cubes 150 gm
Onion chopped 20 gm
Garlic chopped 10 gm
Oil 300 ml
Aromatic Mix 5 gm
Sugar 5 gm
Green chillies chopped 5 gm
Spring onion 15 gm
Pink peppercorn 5 gm
Salt 5 gm
Light soya sauce 2 gm
Potato starch 5 gm
Scallion 10 gm
Butter 100 gm
Garlic flakes 10 gm

Method:
1. Begin by cutting the boneless chicken into cubes of your desired size.
2. Dredge the chicken cubes in flour or cornstarch, ensuring they are evenly coated.
3. Heat oil in a deep-frying pan or a deep fryer to the appropriate frying temperature.
4. Carefully place the coated chicken cubes into the hot oil and deep fry them until they turn golden brown and crispy. Once cooked, remove the chicken from the oil and set it aside on paper towels to drain excess oil.
5. In a separate pan, heat a small amount of oil over medium heat.
6. Add the chopped onions, garlic, and green chilli to the pan, and sauté them until they become translucent and slightly wilted.
7. Stir in the light soy sauce, aromatic mix, pink peppercorns, and potato starch. Mix everything well until the sauce thickens slightly.
8. Add the fried chicken cubes to the sauce in the pan. Toss the chicken in the sauce until it is evenly coated.
9. Finally, garnish the dish with spring onions, scallions, and garlic flakes for added flavour and presentation.
10. Serve the hot and delicious boneless chicken cubes with the pink peppercorns sprinkled on top.

Fried Chicken Burger by Chef Rollin Lasrado, executive chef, Smoke House Deli, West Region
Everybody loves fried chicken, and everybody loves burgers, but what if both are combined to produce an absolutely delightful creation? At Smoke House Deli, chef Rollin Lasrado serves a Fried Chicken Burger that bursts with different kinds of flavours on the palate and will definitely make people happy. He explains, "We were looking at how to marry the flavours of cooking over coal or direct fire with the crispy goodness of a fried chicken. So, we have taken a classic Southern-style chicken and added our own twist to it to make our classic Fried Chicken Burger. We smoke our spices, chicken and mayonnaise to add an additional flavour profile to the dish."

Ingredients:
Smoked paprika powder 15 gm
Black pepper powder 15 gm
Black garlic powder 5 gm
Dried oregano 5 gm
Dried thyme 2 gm
Buttermilk 150 ml
Salt to taste
Chicken thighs, deboned, with or without skin 4 nos
Refined flour 35 gm
Corn flour 35 gm
Rice flour 35 gm
Baking powder 1/2 tsp
Oil, to pan fry or deep fry
Few Leaves of your favourite lettuce
Tomatoes, sliced 2 nos
Cucumber sliced 1 no
House-smoked mayo 120 gm
Crumbed onion rings 100 gm
Caramelised onion 100 gm
Butter 50 gm

Method:
1. Mix the dry spices together in a bowl or an empty air-tight jar and keep aside.
2. Whisk together the buttermilk, salt and about 2 tbsp of the spice mix together in a bowl.
3. Clean, wash and drain the chicken before adding to the spiced buttermilk. Remember to keep the mix a little saltier than you usually like as it will all be absorbed by the chicken and will ensure that the chicken is completely seasoned. Smoke the chicken for 30 minutes.
4. Wrap this with cling wrap and place it in the fridge overnight. Mix it once or twice to ensure that all the chicken is completely covered.
5. Whisk together the 3 flours with baking powder, remaining spice mix and 2 tsp of salt in a bowl.
6. Remove the chicken one piece at a time from the marinade, letting the excess marinade drip off, drop the chicken into the flour and gently toss. Press the flour into the chicken to ensure an even coating on each piece.
7. In a shallow, heavy bottom pan, pour about 1- 1.5" of oil and place on medium-high heat.
8. Heat till the temperature of the oil is 160 degrees Celsius. Gently shake off any excess flour and place the chicken into the hot oil. Let the chicken cook undisturbed for 5- 6 minutes until it gets a nice deep golden brown before you gently flip it around. Let it cook for another 4- 5 minutes. Remove from the oil and place on a plate lined with kitchen towels to drain the oil. Season with a sprinkling of salt. Fry the onion rings until golden brown.
9. Cut the burger buns in half and butter them, toast the cut sides until golden brown.
10. Spread the toasted buns with mayo, and layer on top of it the cucumber, tomato and fried chicken. Top with the caramelized onion and cover with the top of the bun. Skewer the burger and top with fried onion rings. Serve with fries or a salad of your choice.

Cantonese Style Chili Chicken by Chef Lawrence Leo, Keibaa X All Saints, Mahalaxmi
If you love Chinese, then Chef Lawrence Leo at Keibaa X All Saints suggests you make the Cantonese-style Chilli Chicken, which they serve at the restaurant. Dishing it out traditional Cantonese flavours with a contemporary touch, he says, "The secret lies in the expert marination of tender chicken pieces, infusing them with a harmonious blend of soy sauce, oyster sauce, and aromatic spices. This process not only tenderises the meat but also imparts a depth of flavour that intensifies with each bite."

Ingredients:
Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 500 gm
Cornstarch 3 tbsp
Soy sauce 2 tbsp
Oyster sauce 2 tbsp
Shaoxing wine or dry sherry 1 tbsp
Sesame oil 1 tbsp
Sugar 1 tsp
White pepper 1/2 tsp
Vegetable oil (for frying) 2 tbsp
Onion, medium, thinly sliced 1 no
Garlic, minced 2-3 cloves
Red chilli peppers, thinly sliced 1-2 nos
Red bell pepper, cut into bite-sized pieces 1 no
Green bell pepper, cut into bite-sized pieces 1 no
Spring onions (scallions), cut into 1-inch pieces 2 nos
Chilli bean sauce or doubanjiang 1 tbsp

Method:
1. In a mixing bowl, combine the chicken pieces with 2 tablespoons of cornstarch, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Mix well and let it marinate for about 20-30 minutes.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Once the oil is hot, add the marinated chicken pieces in batches, making sure not to overcrowd the pan. Fry the chicken until it turns golden brown and cooked through. Remove the chicken from the wok and set it aside on a plate lined with paper towels to drain excess oil.
3. In the same wok, add a little more oil if needed, and sauté the minced garlic and sliced onions until they become aromatic and translucent.
4. Add the sliced red chilli peppers, red and green bell peppers to the wok. Stir-fry for a few minutes until the peppers are slightly softened but still retain their crunch.
5. Push the vegetables to one side of the wok and add the chilli bean sauce or doubanjiang to the cleared space. Stir-fry the sauce for a minute until it becomes fragrant.
6. Now, mix the vegetables and the chilli bean sauce together, and add the fried chicken pieces back into the wok. Toss everything together until the chicken is evenly coated with the sauce.
7. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the wok, stirring quickly to thicken the sauce. Add more water if the sauce is too thick or if you prefer more gravy.
8. Finally, add the chopped spring onion whites and toss everything for another minute or so until the chicken and vegetables are well coated with the sauce and the spring onions are slightly wilted.
9. Garnish with the green parts of the spring onions and serve hot with steamed rice.

Korean Fried Chicken by Chef Chirag Makwana at Toast & Tonic, Across outlets, Bengaluru
With the Korean wave, it is a must to indulge in Korean fried chicken, which has become very popular over the years. The crispy preparation combined with some garlic, gochujang, soya sauce and the delicious Korean glaze, makes every bite worth it. Chef Chirag Makwana at Toast & Tonic in Bengaluru, explains, "This dish is the right balance of sweet, tangy, spicy and crunchy. The homemade kimchi is also mixed in to give it a beautiful umami flavour and added texture."

Ingredients:
Chicken marinade:
Chicken leg boneless 140gm.
Garlic 5 gm
Soya sauce 6 ml
Homemade kimchi 5 gm
Gochujang 3 gm
(When frying, use tempura butter 80 gm
Korean-style glaze:
Sriracha sauce 100 gm
Naga chilli sauce 10 gm
Togarashi 4gm
Soya sauce 8ml
Sesame oil 3ml
Garnish:
Scallions, sesame seeds, and confit garlic

Method:
1. Marinate the chicken legs with garlic, gochujang, sriracha and soy sauce, and add the homemade kimchi.
2. Dunk the legs in a breading mix and deep fry them.
3. Toss the chicken in a Korean-style glaze and top it with confit garlic and garnish with scallions and sesame seeds.

Fiery Glazed Hot Wings by Chef Parikshit Joshi, executive chef at Someplace Else, Bandra Kurla Complex

When one talks about fried chicken, enjoying hot wings is a must and chef Parikshit Joshi has done just that with the Fiery Glazed Hot Wings that he serves as a part of the monsoon menu at Someplace Else in Bandra Kurla Complex in Bandra East. "These glazed wings have a spicy, sweet and sour flavour to relish in monsoon. A drizzle of mustard mayo adds on to flavour, the sweet and sourness comes from apple cider vinegar and spiced up with chilli."

Ingredients:
Chicken wings 1 kilo
Salt to taste
Onion powder 40 gm
Garlic powder 40 gm
Degi chilli powder 30 gm
Flour for coating
Soy sauce
For sauce
Degi chilli powder 100 gm
Apple cider vinegar 150 ml
Brown sugar 50 gm
Dijon mustard 80 gm

Method:
1. Rub the wings with salt, degi chilli powder, soy sauce, onion powder and garlic powder.
2. Now add oil, and bake the wings in the oven.
3. Make portions of the wings and keep them aside.
4. Take the wings, coat them in maida and fry them.
5. Make the sauce by adding all the ingredients with water, and reducing it till it becomes thick.
6. Take the deep-fried wings and toss them in the sauce.