The Golden Rule of Chicken Fry: Crispy Outside, Juicy Inside
Good fried chicken is an art. Great fried chicken is a revelation. At Tunday Kababi Dubai, we live by one golden rule: if it’s not crispy on the outside and juicy on the inside, it’s not leaving the kitchen.
Our Chicken Fry is one of those dishes that turns a casual meal into a ritual. Coated with hand-blended spices, fried to golden glory, and bursting with flavour in every bite—it’s a crunchy, succulent celebration of North Indian comfort food, reimagined for Dubai’s food lovers.
Table of Contents
- Where Crispy Meets Juicy
- Marination: The Juiciness Starts Here
- The Coating: Built for Crunch
- The Frying Technique: It’s All in the Timing
- Aroma, Texture, Afterbite
- Why It’s a Tunday Favourite
- Come Take a Bite
- Where Crispy Meets Juicy
Where Crispy Meets Juicy
Most fried chicken settles for one virtue—either it’s moist but soft-skinned, or crispy but dry. Our Chicken Fry doesn’t compromise. The goal is contrast: a shell that shatters as you bite, and meat that stays tender and full of juice.
We achieve this with a two-part strategy. First, a flavour-packed marination that tenderises from within. Second, a spiced batter that crisps up under high heat without becoming greasy. What hits your plate is layered in both texture and taste.
Marination: The Juiciness Starts Here
Our chicken is marinated for hours in a base of yoghurt, turmeric, red chilli, ginger-garlic paste, and crushed coriander seeds. Lemon juice adds brightness, while mustard oil brings its signature heat.
This isn’t just about flavour. The yoghurt tenderises the meat, the spices penetrate deep, and the resting time ensures every bite is packed with seasoned juiciness. It’s the difference between fried chicken that fills you up and fried chicken you dream about later.
The Coating: Built for Crunch
We don’t believe in heavy batters. Ours is a light but robust mixture of gram flour, rice flour, semolina, and our proprietary spice blend. This gives the outer layer texture—not just crunch, but a craggy crispness that holds sauces beautifully and crackles with every bite.
Each piece is dredged only after marination, locking the flavour inside while allowing the outside to fry independently. That’s why you get a clean, crisp crust with zero sogginess.
The Frying Technique: It’s All in the Timing
The final magic lies in the frying. We use a shallow pan-fry method with carefully controlled temperatures. High enough to crisp the surface, low enough to let the meat cook through slowly.
The result is a beautifully caramelised crust and chicken that stays juicy, never rubbery. We finish each piece with a squeeze of lemon and a sprinkle of chaat masala to wake up the spices. It arrives at your table sizzling, golden, and aromatic.
Aroma, Texture, Afterbite
Our Chicken Fry engages all your senses. The smell hits first—spicy, warm, mouth-watering. The bite offers a moment of audible crunch, followed by succulent meat that holds its seasoning. The final note? A touch of heat, a hint of tang, and the urge to go for one more piece.
This isn’t snack food. It’s centre-stage material.
Why It’s a Tunday Favourite
Though our kebabs get the spotlight, Chicken Fry has quietly earned a cult following. It’s a dish that needs no gravy, no frills. Just the right balance of spice, texture, and technique. Whether eaten as a starter, with paratha, or even stuffed inside a roll, it’s pure flavour satisfaction.
Many regulars say it reminds them of the chicken their grandmothers made—but better. That’s the legacy we aim for.
Come Take a Bite
Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai
Hungry yet? Our Chicken Fry is waiting to set a new standard for what fried chicken should be. Visit Tunday Kababi Dubai and taste how we’ve perfected the crispy-juicy equation.
