Looking for a crispy-on-the-outside, juicy-on-the-inside chicken recipe that’s packed with bold spices and incredibly easy to make? This delicious fried chicken fillet recipe uses a simple flour-and-mineral water batter and a flavorful spice rub that brings the meat to life. You don’t need fancy ingredients or a deep fryer—just a few kitchen staples, hot oil, and this step-by-step guide.
Preparation Time: 15 minutes
Marinating Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 4
Cuisine: International / Fusion
Ingredients
For the Chicken
Chicken Fillet: 3 pieces (about 1 kg / 2.2 lbs)
For the Marinade
Salt: To taste
Oregano: 1 teaspoon
Chili Pepper Flakes: 1 teaspoon
Black Pepper: 1 teaspoon
Curry Powder: 1 teaspoon
Egg: 1 large
Mineral Water: 200 ml (about ¾ cup, carbonated)
Flour: 5 tablespoons
For Frying
Vegetable Oil: Enough for deep or shallow frying
Optional Garnish
Lemon Wedges
Fresh Parsley or Dill
Step-by-Step Cooking Directions
Prepare the Chicken Fillet
Start with 3 whole chicken fillets (breasts). Clean and pat them dry with paper towels.
Slice the fillets into medium-sized pieces—thick enough to stay juicy, but thin enough to cook through. You can butterfly them or cut into strips depending on your serving style.
Season the Chicken
Place the sliced chicken in a large bowl. Add salt, oregano, chili pepper flakes, black pepper, and curry powder.
Mix thoroughly to ensure each piece is evenly coated with the seasoning.
This flavorful spice blend gives the chicken its rich taste and aroma. It’s balanced with heat, herbs, and warmth from the curry.
Make the Marinade Batter
In a separate bowl, beat 1 egg. Add 200 ml mineral water (carbonated) and mix well.
Whisk in 5 tablespoons of flour until smooth. The batter should be slightly runny but still able to coat the chicken.
The secret ingredient here—carbonated mineral water—makes the batter light and airy, giving your chicken that irresistible crispiness.
Combine Chicken and Marinade
Pour the batter over the seasoned chicken and mix until all pieces are well coated.
Cover the bowl with plastic wrap or a plate and refrigerate for at least 1 hour. This step ensures the chicken absorbs flavor and the batter clings perfectly.
Fry the Chicken
After marinating, remove the chicken from the fridge and mix again.
Heat vegetable oil in a deep skillet over medium heat. Test the oil with a small drop of batter—it should sizzle and float to the top.
Place the chicken pieces into the oil carefully, without overcrowding. Start on low heat for the first minute, then increase to medium.
This technique helps the chicken cook through gently at first, then become golden and crispy as the heat increases.
Flip the chicken occasionally, cooking for about 6–7 minutes per side, or until both sides are golden brown and the center is fully cooked.
Use a slotted spoon to remove the chicken and place it on paper towels to absorb excess oil.
Serve and Enjoy
