Crispy Chicken Pakora (Chicken Pakoda)

4.25 from 4 votes

Chicken Pakora (Chicken Pakoda) is a popular Indian deep-fried appetizer that is delicious to eat, especially in winter and monsoons. I have a trick to make the crispiest chicken pakoda in under 20 minutes using simple ingredients (gluten-free).

Chicken pakora served on a plate.
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About Chicken Pakora

Chicken Pakora (Chicken Pakoda) is a popular Indian snack where boneless chicken pieces are marinated with spices, ginger garlic paste, and lime juice and then coated with chickpea flour, rice flour, cornstarch, and egg. These pakoras are then deep-fried in the oil until they turn golden brown or crispy from the outside. 

My recipe makes the crispiest chicken pakora as I double fry them. The first frying cooks the chicken and removes all the moisture from the outer surface, and the second frying makes them very crispy on the outside yet juicy on the inside.

This gluten-free chicken pakora recipe can be easily doubled or tripled. Just make sure to fry the pakoras in batches.

You can make some more pakora recipes at home

Ingredients

Chicken pakora ingredients 1
Chicken pakora ingredients 2
Chicken pakora ingredients 3

Chicken: This is the star ingredient of this dish. Use skinless, boneless chicken. I have used chicken breast, but you can use thighs too.

For Marination

To marinate the chicken, you will need a few spice powders like Kashmiri red chilli powder, turmeric powder, garam masala powder, and black pepper powder. You will also need ginger garlic paste, salt, and lime juice.

For The Coating

To coat the marinated chicken, you will need chickpea flour (besan flour, gram flour), rice flour, cornstarch (corn flour), and egg whites. This mixture will make the outer layer of the pakoras crunchy and crispy. 

Oil – You can use any cooking oil with a high smoke point to fry these chicken fritters. Some options include canola oil, sunflower oil, peanut oil, etc.

Others You will also need chaat masala, green chilies, and curry leaves. These ingredients are added at the end to enhance the flavor of the chicken pakoda recipe.

Add some tandoori masala powder to chicken pakoda batter to make them even more flavorful.

How To Make Chicken Pakora

Marinate The Chicken

Wash 250 g (8 oz) boneless chicken breast and pat them dry using a kitchen tissue.

Cut them into ½-inch cubes using a sharp knife.

Chicken cut into small cubes.

Add

  • chicken cubes
  • 2 teaspoon Kashmiri red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon black pepper powder
  • 2 teaspoon ginger garlic paste
  • ½ teaspoon salt
  • 1 tablespoon lime juice

to a medium-sized mixing bowl and mix everything well.

Marination ingredients added to the bowl.

Cover the bowl with a lid and refrigerate for 1 hour for the chicken to marinate.

Marinaded chicken.

Coat The Chicken

Take out the bowl from the refrigerator and add

  • 2 tablespoon chickpea flour
  • 1 tablespoon rice flour
  • 1 tablespoon cornstarch
  • 1 egg white

and mix well.

Coating ingredients added to the bowl.
Chicken ready to fry.

Fry Chicken Pakoda

Heat 3-4 cups of oil for frying in a pan over medium-high heat.

Once the oil is hot, reduce the heat to medium.

Drop half of the chicken pieces one by one into the hot oil and fry until slightly browned and cooked from the inside (6-8 minutes).

Stir frequently while frying so that they fry evenly from all sides.

Drain on a plate lined with kitchen tissue.

Fry the other half of the chicken pieces similarly.

Chicken fried until light brown in color.

Double Fry Chicken Pakoda

Now increase the heat to high and heat the oil until it is very hot.

Drop pakoras in small batches (2-3 batches) in the hot oil and fry on high heat until they are crispy and golden brown.

Drain on a plate lined with kitchen tissue.

Double fried chicken.

Serve The Pakoda

Add 15-20 curry leaves to a metal mesh strainer and fry in hot oil until crispy. Drain on the plate with the pakora.

Curry leaves frying inside a mesh strainer.

Similarly, fry 2-3 green chilies (slit into half) for a few seconds.

Chilies frying inside a mesh strainer.

Immediately sprinkle 1 teaspoon chaat masala over chicken pakoda and toss well.

Chaat masala sprinkled over fried chicken pakoda.

Serve hot with coriander mint chutney or ketchup.

Ready crispy chicken pakora.

Pro Tips By Neha

The temperature of the oil is critical to make crunchy pakoras. Let the oil temperature come back up before cooking the second batch.

Do not overload the pan while frying. If you overload the pan, the pakoras will not turn up crispy.

Frequently Asked Questions

How do I make chicken pakoda in an air fryer?

If you don’t want to deep-fry the pakoras and want to make them healthier, you can air fry them.

Marinate the chicken and coat it with the coating ingredients.

Now, place an aluminum foil in the air fryer and grease it with oil. Leave some space on the sides for the air to flow.

Place the pakoras on the foil in a single layer and spray with oil from the top. 

Air fry the pakoras for about 15 to 20 minutes at 400°F (200°C). 

Shake the pakoras and air fry for another 6-8 minutes or until crispy. Serve your air fryer chicken pakora with green chutney.

How long should I marinate the chicken?

Marinate for at least an hour to soak the flavor nicely. If you wish, you can keep it for up to 12 hours.

Is chicken pakoda gluten-free?

Yes, all three flours used to make these pakoras, i.e., cornstarch, rice flour, and chickpea flour, are gluten-free, making the pakoras gluten-free too.

Can I make chicken pakora ahead of time?

You cannot make the pakodas beforehand, as they will lose their crunchiness and become soft.

If you are making it for a large crowd, marinate the chicken, coat it with the coating ingredients, and freeze it.

Before frying, let the marinated chicken come to room temperature.

Another trick is to fry the pakoda once. Do the second frying when ready to serve. It will make your process quick, and you can have hot, crispy pakoras for the crowd in no time.

Serving Suggestions

I like to serve chicken pakoda for evening snacks with Green Chutney or Tamarind Chutney, but you can serve it with any dip of your choice. A cup of masala chai is highly recommended.

Some of my other favorite dips are Sweet Chilli Sauce, Green Goddess Mayonnaise, plain mayonnaise, and tomato ketchup. 

You can also serve this crunchy chicken appetizer as a side dish with Indian meals.

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Chicken Pakora (Chicken Pakoda) is a popular Indian deep-fried appetizer that is delicious to eat, especially in winters and monsoons. I have a trick to make the crispiest chicken pakora in under 20 minutes using simple ingredients.
4.25 from 4 votes

Crispy Chicken Pakora Recipe (Chicken Pakoda)

Chicken Pakora (Chicken Pakoda) is a popular Indian deep-fried appetizer that is delicious to eat, especially in winters and monsoons. I have a trick to make the crispiest chicken pakora in under 20 minutes using simple ingredients.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

To Marinate The Chicken

  • 8 ounces boneless chicken breasts (250 g)
  • 2 teaspoons Kashmiri red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon black pepper powder
  • 2 teaspoons ginger garlic paste
  • ½ teaspoon salt
  • 1 tablespoon lime juice

To Coat The Chicken

  • 2 tablespoons chickpeas flour (besan)
  • 1 tablespoon rice flour
  • 1 tablespoon cornstarch
  • 1 egg white

To Fry

  • 3-4 cups oil (for frying)
  • 2-3 green chilies (slit into half)
  • 15-20 whole curry leaves
  • 1 teaspoon chaat masala
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Instructions 

Marinate The Chicken

  • Wash chicken breasts and pat them dry using a kitchen tissue.
  • Cut them into ½-inch cubes using a sharp knife.
  • Add chicken cubes, chili powder, turmeric powder, garam masala powder, pepper powder, ginger garlic paste, salt, and lime juice to a medium-sized mixing bowl and mix everything well.
  • Cover the bowl with a lid and refrigerate for 1 hour for the chicken to marinate.

Coat The Chicken

  • Take out the bowl from the refrigerator and add chickpea flour, rice flour, cornstarch, and egg white and mix well.

Fry Chicken Pakora

  • Heat oil for frying in a pan over medium-high heat.
  • Once the oil is hot, reduce the heat to medium.
  • Drop half of the chicken pieces one by one in the hot oil and fry until slightly browned and cooked from the inside (6-8 minutes).
  • Stir frequently while frying so that they fry evenly from all sides.
  • Drain on a plate lined with kitchen tissue.
  • Fry the other half of the chicken pieces similarly.

Double Fry Chicken Pakoda

  • Now increase the heat to high and heat the oil until it is very hot.
  • Drop pakoras in small batches (2-3 batches) in the hot oil and fry on high heat until they are crispy and golden brown.
  • Drain on a plate lined with kitchen tissue.

Serve The Pakoda

  • Add curry leaves to a metal mesh strainer and fry in hot oil until crispy. Drain on the plate with the pakoras.
  • Similarly, fry green chilies for a few seconds.
  • Immediately sprinkle chaat masala over the pakora and toss well.
  • Serve hot with coriander mint chutney or ketchup.

Video

YouTube video

Notes

This recipe can be easily doubled or tripled. Just make sure to fry the pakoras in batches.

Nutrition

Calories: 100kcal, Carbohydrates: 7g, Protein: 13g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Trans Fat: 0.01g, Cholesterol: 36mg, Sodium: 462mg, Potassium: 261mg, Fiber: 2g, Sugar: 1g, Vitamin A: 320IU, Vitamin C: 5mg, Calcium: 12mg, Iron: 1mg
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