Jollof Fried Chicken
Ingredients
Directions
Ingredients
4
boneless, skinless chicken breasts, cut into strips
BRINE
27-34 oz
water
3 ½ oz
sea salt
3 oz
honey
Juice of 1 lemon
1 tbsp
Jollof Dry Spice Mix (recipe follows)
CHICKEN
2 tbsp
Jollof Dry Spice Mix (see page 244)
½ tsp
sea salt
½ tsp
coursley ground black pepper
½ tbsp
canola oil
7 fl. oz.
buttermilk
18 fl. oz.
vegetable oil, for deep-frying
COATING
5 ½ oz
to 7 ounce cornstarch
½ tsp
coarsely ground black pepper
½ tsp
teaspoon (hibiscus) sea salt
1 tsp
ground nutmeg
¼ tsp
ground cinnamon
JOLLOF DRY SPICE MIX
2 tbsp
ground ginger
1 tbsp
garlic powder
2 tsp
ground onion
1 tsp
ground paprika
1 ¼ tbsp
dried chili flakes
2 tbsp
dried thyme
2 ½ tsp
ground cinnamon
2 ½ tsp
ground nutmeg
2 ½ tsp
ground coriander
1 tsp
sea salt
1 tsp
freshly ground cubeb tail pepper
1 tsp
dried ground shrimp or crayfish powder (optional)
Jollof Fried Chicken
By far the most popular dish on both our street-food and restaurant menus is this super-crispy and succulent fried chicken recipe – giving KFC a run for its money with all those herbs and spices in the Jollof Dry Spice Mix!
4 servings
- Mix together the brine ingredients and add the chicken breasts to ideally soak overnight, but at least for two hours. This is an extra step that will tenderize lean chicken breasts to ensure super juicy fried chicken, but if you don't have time for this step, simply follow the steps below and you'll still get a juicy-licious fried chicken.
- If you followed the steps for the brine, mix 1 tablespoon of the jollof dry spice mix with sea salt, black pepper and canola oil in a large bowl. If you skipped the brine, add all 2 tablespoons of the jollof spice mix. Add the chicken strips and buttermilk to coat them. Cover the bowl with plastic wrap and leave to marinate in the fridge for at least 1-2 hours, and up to overnight if you haven't already brined the chicken overnight. The buttermilk acidity and cultures will do the work of tenderizing while also providing an easy sticky surface for the coating.
- Heat the oil in a heavy-based, deep saucepan filled to just under half the depth of the pan to 350–375°F or until a cube of bread browns in 30 seconds.
- Meanwhile, put the cornstarch in a separate bowl with the seasoning and nutmeg and cinnamon and mix well.
- Dip each chicken strip into the seasoned cornstarch to coat evenly – try to do 4 or 5 pieces in quick succession, as you need to drop them into the hot oil straight away.
- Fry the chicken, in batches, for no more than 3–4 minutes to keep them succulent and juicy yet cooked through, and golden and crispy but not burnt. Remove from the oil and drain on paper towel, keeping the cooked chicken hot while you fry the rest.
- It’s that easy – the best fried chicken you’re ever going to eat! Serve with Jollof (One-pot Rice), Scotch Bonnet Coleslaw or Chunky Yam Fries, with a side of Shito Mayo (see pages 142, 64, 36 and 231).
For the Jollof Dry Spice Mix
- Blend all the ingredients together in a spice grinder or mortar and pestle. Store in an airtight container in a cool, dark place and use within a few months.
