# North African Style Fried Chicken

This recipe features a North African-style fried chicken with a flavorful marinade and a simple, crispy coating.

- Cuisine: Indian
- Category: Drink
- Language: en

## 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

## Instructions

1. Break down a whole chicken into individual pieces and cut the breasts in half if they are large.
2. Place the chicken pieces in a large bowl.
3. Add 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.
4. Mix thoroughly to ensure all chicken pieces are covered.
5. Marinate the chicken for a minimum of a few hours, or ideally overnight.
6. For the coating, combine flour, cornflour, salt, pepper, and additional spices (smoked paprika, cumin, garlic powder, onion powder) in a bowl and mix well.
7. About 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.
8. Let the coated chicken sit for 15-20 minutes.
9. Heat oil to about 175 degrees C (160-170°C as per description) for the first fry.
10. Carefully place the chicken into the hot oil.
11. Gently cook the chicken for about 10-15 minutes (10-12 mins as per description), until cooked through and golden.
12. Remove the chicken from the oil and let it rest.
13. Increase the oil temperature to about 185-190 degrees C for the second fry.
14. Fry the chicken again until it is very crispy and crunchy.
15. Season the fried chicken generously with sea salt while it is still hot.
16. Serve with twice-fried plantains, chili yogurt sauce, palm nut dipping sauce, and crispy tofu bites.

## 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.

## Source

- Original video: https://www.tiktok.com/@glenns.grubb/video/7635634210476281110?lang=en
- Recipe page: https://www.cliprecipe.com/recipe/36ec3524-66c4-4fee-ab8b-8f71feaf4a35
- Extracted: 2026-05-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt