# North African Style Fried Chicken

This recipe features fried chicken with a North African-inspired marinade, resulting in a crispy and flavorful dish.

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

## Ingredients

- 1 whole chicken
- 500 ml buttermilk
- 2 –3 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 and juice
- 1 tbsp chili 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 large breast pieces in half.
2. Place chicken pieces in a big 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, ensuring all chicken pieces are covered.
5. Marinate for a minimum of a few hours, or ideally overnight.
6. For the coating, combine flour, cornflour, salt, pepper, smoked paprika, cumin, garlic powder, and onion powder in a separate bowl.
7. Mix the coating ingredients well and set aside.
8. About 15-20 minutes before cooking, remove chicken from the marinade and dredge thoroughly in the coating mixture, applying pressure to ensure full coverage.
9. Let the coated chicken sit for 15-20 minutes before frying to allow the coating to hydrate.
10. Heat oil to 160-170°C for the first fry.
11. Carefully place chicken pieces into the hot oil.
12. Cook gently for 10-12 minutes, or until cooked through and golden, depending on piece size.
13. Remove chicken from oil and let it rest.
14. Increase oil temperature to 185-190°C for the second fry.
15. Return chicken to the hotter oil to crisp everything up until very crunchy.
16. Season generously with sea salt immediately after removing from oil while still hot.

## Equipment

- big bowl

## Tips

- Marinate chicken for a minimum of a few hours, preferably overnight.
- Apply pressure when coating the chicken to ensure the flour gets into all cracks.
- Let the coated chicken sit for 15-20 minutes before frying to hydrate the coating.
- Season generously with sea salt while the fried chicken is still hot so the salt sticks to the surface.

## Source

- Original video: https://vm.tiktok.com/ZNRsyDCNU/
- Recipe page: https://www.cliprecipe.com/recipe/3e13c150-beeb-4644-819a-7576e54803e7
- Extracted: 2026-05-09

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