Easy chicken donut recipe
Easy chicken donut recipe is a medium Indian (Kerala) recipe that serves 4. 350 calories per serving. Recipe by SRG YATHRA on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $10.62 total, $2.66 per serving
Ingredients
- 500 g Chicken Breast (cut into bite‑size pieces)
- 2 Potato (medium, peeled and boiled, then mashed)
- 1 cup All-Purpose Flour (for coating)
- ½ cup Cheddar Cheese (grated, optional for extra flavor)
- 2 Eggs (beaten, for egg wash)
- 1 tsp Chili Powder (adjust to heat preference)
- ½ tsp Black Pepper Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- 2 tbsp Fresh Coriander Leaves (chopped, optional garnish)
- 2 cups Vegetable Oil (for deep frying, high smoke point)
- ½ cup Ketchup (for serving, optional dip)
Instructions
Boil and Mash Potatoes
Place peeled potatoes in a pot of water, add a pinch of salt and boil until fork‑tender (about 10 minutes). Drain and mash until smooth.
Time: PT15M
Marinate Chicken
In a mixing bowl combine chicken pieces, chili powder, black pepper, garam masala, and salt. Add the mashed potatoes to help bind the spices, mix well, and let marinate for 15 minutes.
Time: PT15M
Prepare Coating Mix
In a separate bowl whisk together flour, grated cheese, and a pinch of salt. Set aside.
Time: PT5M
Shape Chicken Donuts
Take a handful of marinated chicken mixture, roll into a ball, then press a hole in the center with your thumb to form a donut shape. Place shaped donuts on a tray.
Time: PT10M
Egg Wash
Brush each donut lightly with beaten egg to help the coating adhere.
Time: PT5M
Coat Donuts
Roll each egg‑washed donut in the flour‑cheese mixture, ensuring an even coating. Shake off excess.
Time: PT5M
Heat Oil for Frying
Fill the deep fryer or heavy pot with vegetable oil (about 2 inches deep) and heat to 350°F (175°C).
Time: PT5M
Temperature: 350°F
Deep Fry Donuts
Carefully lower a few donuts into the hot oil. Fry until golden brown and cooked through, about 3‑4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Time: PT20M
Temperature: 350°F
Serve
Arrange the chicken donuts on a serving plate, sprinkle chopped coriander if desired, and serve with ketchup or your favorite dip.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains Gluten, Contains Dairy, Contains Egg
Allergens: Egg, Wheat, Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs, Boneless Chicken
- Instead of Potato: Sweet Potato
- Instead of All-Purpose Flour: Bread Flour, Gluten‑Free Flour Blend
- Instead of Cheddar Cheese: Mozzarella, Paneer
- Instead of Eggs: Egg Substitute, Milk (for wash)
- Instead of Chili Powder: Paprika, Cayenne Pepper
- Instead of Black Pepper Powder: White Pepper
- Instead of Garam Masala: Curry Powder
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Fresh Coriander Leaves: Parsley
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Ketchup: Tomato Chutney, Spicy Mayo
Equipment Needed
- Large Pot
- Mixing Bowl
- Whisk (optional)
- Deep Fryer or Heavy‑Bottomed Pot
- Slotted Spoon
- Tongs
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Marinating the chicken with spices and mashed potatoes for flavor and binding.
- Shaping the chicken into uniform donut rings.
- Maintaining oil temperature at 350°F for even frying.
Chef Tips from the Video
- Add a pinch of baking powder to the flour mixture for an extra light, airy crust.
- For extra heat, sprinkle a little extra chili powder on the coating just before frying.
Troubleshooting
Coating falls off during frying.
Make sure the egg wash is applied evenly and the coating mixture is pressed gently onto the donut before frying.
Donuts are soggy, not crisp.
Maintain oil at 350°F; if temperature drops, the coating absorbs oil and becomes soggy.
Chicken is undercooked inside.
Use a meat thermometer; fry until internal temperature reaches 165°F (74°C).
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in oven to retain crispness.
Freezer: Freeze cooked donuts on a tray, then transfer to a zip‑lock bag for up to 1 month. Reheat from frozen in a preheated oven.
Room temperature: Best eaten fresh; can sit out for up to 1 hour.
Make-Ahead Tips
- Marinate the chicken a day ahead and refrigerate; this deepens flavor.
- Coated donuts can be frozen raw and fried directly from frozen when needed.
Frequently Asked Questions
What is the cultural significance and history of Chicken Donut in Ramadan celebrations in Kerala cuisine?
Chicken Donut is a modern twist on traditional Kerala fried snacks served during Ramadan evenings. It combines the beloved flavors of spiced chicken with a fun donut shape, making it a festive, shareable treat for Iftar gatherings.
What traditional regional variations of chicken‑based fried snacks exist in Kerala cuisine besides the Chicken Donut from the YouTube channel SRG YATHRA?
Kerala offers several chicken fried snacks such as chicken cutlets, chicken pakoras, and the classic "Kozhi Vada". Each varies in batter composition and spice blend, but all share the deep‑fried, crunchy texture loved during Ramadan.
How is Chicken Donut traditionally served in Kerala households during Ramadan according to the YouTube channel SRG YATHRA?
The YouTube channel SRG YATHRA shows Chicken Donut served hot on a plate, sprinkled with fresh coriander, and accompanied by ketchup or a simple tomato‑based dip. It is presented as a finger food for Iftar.
What occasions or celebrations is Chicken Donut traditionally associated with in Kerala culture?
While not an ancient tradition, Chicken Donut has become popular for Ramadan Iftar, family gatherings, and festive street‑food fairs in Kerala, especially among younger crowds seeking a novel snack.
How does Chicken Donut fit into the broader Kerala cuisine tradition of fried snacks?
Kerala cuisine celebrates deep‑fried delights like banana fritters, parippu vada, and meen vada. Chicken Donut adds a protein‑rich, savory option to this tradition, aligning with the love for crunchy, spice‑infused bites.
What are the authentic traditional ingredients for Chicken Donut versus acceptable substitutes according to the YouTube channel SRG YATHRA?
Authentic ingredients include chicken, Kerala‑style spices (chili powder, black pepper, garam masala), mashed potato as a binder, all‑purpose flour, and grated cheese. Substitutes can be sweet potato for the binder, cheddar or paneer for cheese, and any high‑smoke‑point oil for frying.
What other Kerala dishes pair well with Chicken Donut as served by the YouTube channel SRG YATHRA?
Chicken Donut pairs nicely with traditional Kerala accompaniments like coconut chutney, tamarind sauce, or a simple yogurt raita. It also complements sweet treats such as "unniyappam" or fresh fruit salads for a balanced Iftar spread.
What makes Chicken Donut special or unique in Kerala cuisine according to the YouTube channel SRG YATHRA?
Its donut shape turns a familiar fried chicken bite into a playful, shareable snack, while the mashed‑potato binder keeps the interior moist. The addition of grated cheese in the coating adds a subtle richness not typical in traditional Kerala fritters.
How has Chicken Donut evolved over time in Kerala street‑food culture as featured by the YouTube channel SRG YATHRA?
Originally a home‑cooked Ramadan snack, Chicken Donut has spread to street stalls where vendors experiment with larger sizes, extra spices, and varied dips. The YouTube channel SRG YATHRA helped popularize the home version, inspiring many to recreate it.
What are common misconceptions about Chicken Donut in Kerala cuisine?
A frequent misconception is that the donut shape means the snack is sweet; in reality, it is a savory, spicy fried chicken snack. Another myth is that it requires special equipment; a regular pot and basic kitchen tools are sufficient.
What are the most common mistakes to avoid when making Chicken Donut from the YouTube channel SRG YATHRA?
Common mistakes include over‑mixing the chicken batter, which makes the donut dense, and frying at too low a temperature, resulting in soggy coating. Also, failing to shape the donuts uniformly can cause uneven cooking.
Why does the Chicken Donut recipe from the YouTube channel SRG YATHRA use mashed potato as a binder instead of breadcrumbs?
Mashed potato adds moisture and helps the spices adhere without making the coating heavy. It also creates a softer interior while keeping the outer crust crisp, which breadcrumbs alone cannot achieve.
Can I make Chicken Donut ahead of time and how should I store Chicken Donut from the YouTube channel SRG YATHRA?
Yes, you can shape and coat the donuts ahead, then freeze them on a tray. Once frozen, transfer to a zip‑lock bag. Fry directly from frozen, adding a minute or two to the cooking time. Refrigerated leftovers reheat best in an oven to restore crispness.
What does the YouTube channel SRG YATHRA specialize in?
The YouTube channel SRG YATHRA specializes in Malayalam home‑cooking tutorials, focusing on easy-to‑make snacks, festive dishes, and everyday meals that celebrate Kerala’s culinary traditions.
How does the YouTube channel SRG YATHRA's approach to Kerala cooking differ from other Indian cooking channels?
SRG YATHRA emphasizes quick, ingredient‑friendly recipes using locally available Kerala produce, often incorporating cultural stories and Ramadan-specific dishes, whereas many other Indian channels focus on broader national cuisines or elaborate restaurant‑style preparations.
Last updated: September 1, 2026
