Chicken Fry (6 pcs)
Crispy, spiced, addictive
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Are the chicken pieces boneless or bone-in?
Our classic Chicken Fry is usually prepared with a mix of bone-in pieces to maximize the flavor and juiciness during the frying process.
What gives the Chicken Fry its crispy texture?
A spiced batter, often utilizing chickpea flour(besan) or cornstarch, creates a well crisp shell when deep-fried.
How spicy is the fried chicken?
It has a moderate spice level, bringing a warm, savory heat that complements the crispy exterior without being overwhelmingly hot.
Is the Chicken Fry greasy?
We fry our chicken at the optimal temperature to ensure the coating is crispy and light, minimizing any excess oil retention.
What goes well with this dish?
It pairs well with fresh onion rings, a slice of lemon, and our signature tangy dipping sauce.
About Chicken Fry (6 pcs)
Chicken fry in the South Indian roadside style is a straightforward fried-chicken plate, the kind sold from small kitchens across the south where bone-in pieces are marinated, battered, and fried to a crisp shell. It is plainer and more direct than the tempered, tossed starters of the same region, leaning on a clean spice marinade and a careful fry rather than a final sauce.
At BHARAT it arrives as six pieces of bone-in chicken marinated in ginger-garlic and red chilli, then dredged in a seasoned batter and shallow-fried in two stages. The chicken is first cooked through at a lower temperature, then flashed in hotter oil to set the crust, so the inside stays juicy while the outside crisps. The marinade spices are ground in-house each day rather than drawn from a ready mix, the chicken is halal-marked, and the cooking carries no pork and no alcohol. Frying at the right temperature keeps the coating crisp and light and limits how much oil it holds, and the Uttarakhand chef keeps the heat at a moderate, warm level that can be adjusted.
The bone-in cut is part of the point: cooked on the bone, the pieces stay moist and carry more flavour through the fry than plain fillets would, and the mix of cuts gives some variation in texture. Unlike the gravied chicken dishes on the menu, this is a dry fried snack defined by its crust rather than any sauce, with a savoury heat that sits behind the crunch rather than overwhelming it.
It is served with fresh onion rings, a slice of lemon, and mint chutney for dipping, which makes it a natural starter to share before a fuller meal or a light plate on its own.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Non-Veg Starters menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.