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

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 delightfulChicken 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 MumbaiMiddaycom 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 chickenSchezwan Chicken Wings by Chef Roshan Seth corporate chef BrewDog India Lower Parel and BandraBringing together the best of both worlds ndash 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 ldquoTheres 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 garlicflavoured schezwan saucerdquoIngredientsFor chicken wings marinationChicken wings skin on 500 gmCurd 450 gmGinger garlic paste 100 gmSalt 15 gmBlack pepper powder 20 gmFor the Schezwan sauceKashmiri whole chillies 500 gmGinger 50 gmGarlic 150 gmStar anise 10 gmSalt to tasteWhite pepper powder 10 gmOil 100 mlFor frying chicken wingsOil to fryGlutenfree flour 400 gmFor assemblyOil 30 mlBell peppers 40 gmOnion 80 gmSchezwan sauce 100 gmSpring onion 30 gmMethodFor marination1 Take the chicken wings and wash them thoroughly under running water2 On a paper towel pat dry them3 In a separate bowl add all the marination ingredients and bake a spiced buttermilk4 Toss in the chicken wings to the buttermilk and let them soak in all the goodness overnight or at least 8 hoursFor Schezwan sauce1 In a saucepan boil the Kashmiri chilly thoroughly2 Grind the Kashmiri chilly to your preferred consistency finechunky after it has cooled down3 In a wok or lightbottom kadai add in the oil and allow the star anise to sizzle4 Add in the chopped ginger and garlic and sauteacute until they are translucent5 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 red6 Season the sauce with salt amp pepper as per your likingFor assembly1 Take the chicken wings out of the marination and dredge it in seasoned glutenfree flour2 Heat the oil to 120 degrees and half cook the chicken wings3 Rest it for some time4 Heat the oil to 160 degrees and flash fry the chicken wings until golden crisp5 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 onions6 Serve in a platter along with piping hot Schezwan sauce on the sideBirds eye chilli amp pepper chicken by Chef Urvika Kanoi Cafe Duco Bandra WestIf you love chicken wings but donrsquot want to add schezwan to them then chef Urvika Kanoi founder of Cafeacute 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 cafeacute she serves a birds eye chilli and pepper chicken that is fried and delicious She shares ldquoWho doesnrsquot 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 birds eye truly packs a kick while the marinade ensures the chicken is juicyrdquo The best part about the dish she says is how spicy and flavourful it is Ingredients Chicken wings 8 pcsButtermilk 200 mlGarlic powder 1 tspOnion powder 1 tspBirds eye chilli minced 2 nosFresh garlic minced 1 tbsp Panko crumbs as neededEgg beaten 2 nosFlour to coat 12 cupNeutral oil to deep fryBaking powder pinch 1 noLemon zest 12 tspOregano 1 tspCoriander stalk and leaf 1 tbspSalt to tasteBlack pepper 12 tspMethod1 Mix together garlic chilli buttermilk chicken coriander lemon zest oregano amp let it marinate for 6 hours2 Add onion powder garlic powder salt pepper and baking powder to the flour and mix thoroughly3 Heat the oil Coat the chicken with the flour mix dip in egg and then the crumbs4 Deep fry Sprinkle pepper and lemon zest on top5 Serve with a hot sauce of your choicePink Pepper Chicken by Chef Subrat Cray Craft Andheri EastYou donrsquot 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 ldquoWe 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 morerdquoIngredientsBoneless chicken cubes 150 gmOnion chopped 20 gmGarlic chopped 10 gmOil 300 mlAromatic Mix 5 gmSugar 5 gmGreen chillies chopped 5 gmSpring onion 15 gmPink peppercorn 5 gmSalt 5 gm Light soya sauce 2 gmPotato starch 5 gmScallion 10 gmButter 100 gmGarlic flakes 10 gmMethod1 Begin by cutting the boneless chicken into cubes of your desired size2 Dredge the chicken cubes in flour or cornstarch ensuring they are evenly coated3 Heat oil in a deepfrying pan or a deep fryer to the appropriate frying temperature4 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 oil5 In a separate pan heat a small amount of oil over medium heat6 Add the chopped onions garlic and green chilli to the pan and sauteacute them until they become translucent and slightly wilted7 Stir in the light soy sauce aromatic mix pink peppercorns and potato starch Mix everything well until the sauce thickens slightly8 Add the fried chicken cubes to the sauce in the pan Toss the chicken in the sauce until it is evenly coated9 Finally garnish the dish with spring onions scallions and garlic flakes for added flavour and presentation10 Serve the hot and delicious boneless chicken cubes with the pink peppercorns sprinkled on topFried Chicken Burger by Chef Rollin Lasrado executive chef Smoke House Deli West RegionEverybody 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 ldquoWe 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 Southernstyle 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 dishrdquoIngredientsSmoked paprika powder 15 gmBlack pepper powder 15 gmBlack garlic powder 5 gmDried oregano 5 gmDried thyme 2 gmButtermilk 150 mlSalt to tasteChicken thighs deboned with or without skin 4 nosRefined flour 35 gmCorn flour 35 gmRice flour 35 gmBaking powder 12 tspOil to pan fry or deep fryFew Leaves of your favourite lettuceTomatoes sliced 2 nosCucumber sliced 1 noHousesmoked mayo 120 gmCrumbed onion rings 100 gmCaramelised onion 100 gmButter 50 gmMethod1 Mix the dry spices together in a bowl or an empty airtight jar and keep aside2 Whisk together the buttermilk salt and about 2 tbsp of the spice mix together in a bowl3 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 minutes4 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 covered5 Whisk together the 3 flours with baking powder remaining spice mix and 2 tsp of salt in a bowl6 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 piece7 In a shallow heavy bottom pan pour about 1 15rdquo of oil and place on mediumhigh heat8 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 brown9 Cut the burger buns in half and butter them toast the cut sides until golden brown10 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 choiceCantonese Style Chili Chicken by Chef Lawrence Leo Keibaa X All Saints MahalaxmiIf you love Chinese then Chef Lawrence Leo at Keibaa X All Saints suggests you make the Cantonesestyle Chilli Chicken which they serve at the restaurant Dishing it out traditional Cantonese flavours with a contemporary touch he says ldquoThe 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 biterdquoIngredientsBoneless skinless chicken thighs or breasts cut into bitesized pieces 500 gmCornstarch 3 tbspSoy sauce 2 tbspOyster sauce 2 tbspShaoxing wine or dry sherry 1 tbspSesame oil 1 tbspSugar 1 tspWhite pepper 12 tspVegetable oil for frying 2 tbspOnion medium thinly sliced 1 noGarlic minced 23 clovesRed chilli peppers thinly sliced 12 nosRed bell pepper cut into bitesized pieces 1 noGreen bell pepper cut into bitesized pieces 1 noSpring onions scallions cut into 1inch pieces 2 nosChilli bean sauce or doubanjiang 1 tbspMethod1 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 2030 minutes2 Heat the vegetable oil in a wok or large frying pan over mediumhigh 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 oil3 In the same wok add a little more oil if needed and sauteacute the minced garlic and sliced onions until they become aromatic and translucent4 Add the sliced red chilli peppers red and green bell peppers to the wok Stirfry for a few minutes until the peppers are slightly softened but still retain their crunch5 Push the vegetables to one side of the wok and add the chilli bean sauce or doubanjiang to the cleared space Stirfry the sauce for a minute until it becomes fragrant6 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 sauce7 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 gravy8 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 wilted9 Garnish with the green parts of the spring onions and serve hot with steamed riceKorean Fried Chicken by Chef Chirag Makwana at Toast amp Tonic Across outlets BengaluruWith 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 amp Tonic in Bengaluru explains ldquoThis 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 texturerdquoIngredientsChicken marinadeChicken leg boneless 140gmGarlic 5 gmSoya sauce 6 mlHomemade kimchi 5 gmGochujang 3 gmWhen frying use tempura butter 80 gmKoreanstyle glazeSriracha sauce 100 gmNaga chilli sauce 10 gmTogarashi 4gmSoya sauce 8mlSesame oil 3mlGarnishScallions sesame seeds and confit garlicMethod1 Marinate the chicken legs with garlic gochujang sriracha and soy sauce and add the homemade kimchi2 Dunk the legs in a breading mix and deep fry them3 Toss the chicken in a Koreanstyle glaze and top it with confit garlic and garnish with scallions and sesame seedsFiery Glazed Hot Wings by Chef Parikshit Joshi executive chef at Someplace Else Bandra Kurla ComplexWhen 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 chillirdquoIngredientsChicken wings 1 kiloSalt to tasteOnion powder 40 gmGarlic powder 40 gmDegi chilli powder 30 gmFlour for coatingSoy sauceFor sauceDegi chilli powder 100 gmApple cider vinegar 150 mlBrown sugar 50 gmDijon mustard 80 gmMethod1 Rub the wings with salt degi chilli powder soy sauce onion powder and garlic powder2 Now add oil and bake the wings in the oven3 Make portions of the wings and keep them aside4 Take the wings coat them in maida and fry them5 Make the sauce by adding all the ingredients with water and reducing it till it becomes thick6 Take the deepfried wings and toss them in the sauce