North African Style Fried Chicken
Serves 1
Directions
- 1Break down a whole chicken into individual pieces and cut the breasts in half if they are large.
- 2Place the chicken pieces in a large bowl.
- 3Add buttermilk, salt, pepper, smoked paprika, cumin, coriander, turmeric, cinnamon, garlic powder, onion powder, chopped bird's eye chillies, lemon juice, lemon zest, and chili oil to the chicken.
- 4Mix thoroughly to ensure all chicken pieces are covered.
- 5Marinate the chicken for a minimum of a few hours, or ideally overnight.
- 6For the coating, combine flour, cornflour, salt, pepper, and additional spices (smoked paprika, cumin, garlic powder, onion powder) in a bowl and mix well.
- 7About 15-20 minutes before frying, take the chicken out of the marinade and coat it thoroughly in the dredge, applying pressure to ensure the flour adheres.
- 8Let the coated chicken sit for 15-20 minutes.
- 9Heat oil to about 175 degrees C (160-170°C as per description) for the first fry.
- 10Carefully place the chicken into the hot oil.
- 11Gently cook the chicken for about 10-15 minutes (10-12 mins as per description), until cooked through and golden.
- 12Remove the chicken from the oil and let it rest.
- 13Increase the oil temperature to about 185-190 degrees C for the second fry.
- 14Fry the chicken again until it is very crispy and crunchy.
- 15Season the fried chicken generously with sea salt while it is still hot.
- 16Serve with twice-fried plantains, chili yogurt sauce, palm nut dipping sauce, and crispy tofu bites.
Ingredients
- 1 whole chicken
- 500 ml buttermilk
- 2 bird's eye chillies, chopped
- 1 tbsp smoked paprika
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp salt
- 2 tsp black pepper
- 1 lemon, zest + juice of
- 1 tbsp oil
- 300 g flour
- 100 g cornflour
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- salt
- pepper
- sea salt
Equipment
big bowl
Tips
- Marinate chicken for a minimum of a few hours, but preferably overnight.
- Let the coated chicken sit for 15-20 minutes before frying to hydrate the coating, which creates extra crispy bits.
- Season generously with sea salt while the fried chicken is still hot for better adherence.
Related recipes
Lemony Golden Chicken & Orzo
Indian · Drink
Coronation Chicken
Indian · Drink
Immunity Drink
Indian · Drink
Paneer
Indian · Drink
Bihari Gosht Handi
Indian · Drink
Homemade Chai Concentrate
Indian · Drink
Chicken Barra
Indian · Drink
Tandoori Mutton Chops
Indian · Drink
Sheet Pan Beef Kefta Wraps
Indian · Drink
Easy Chicken Tikka Masala
Indian · Drink
Chai
Indian · Drink
80/20 Hainanese Chicken and Rice (One Pot version)
Indian · Drink35m