SECRET TO ACHIEVING A MOIST, FLAVOUR PACKED AND CRISPY CHICKEN RECIPE

Imagine bitting into a crispy outer layer of a well spiced fried Chicken and savouring it’s juicy meat. This recipe guides you on how to achieve that juicy and flavour packed fried Chicken each time. 

This is a cost effective recipe as the Chicken pieces I used here did cost £4.00

Using the Ghanaian method of frying Chicken (where the Chicken is gently steamed in its marinade and then fried) enjoy this improved recipe.

INGREDIENTS 

1kg of Chicken pieces (preferably the drumsticks and thighs)

2 tablespoonfuls of cold pressed organic virgin Coconut oil

2 Habanero chillies (reduce the amount to your personal preference)

500ml of your preferred oil for frying ( I used Groundnut oil)

2-3 tablespoonfuls of natural Yoghurt 

1 levelled teaspoon of Salt to taste 

SPICE BLEND 

30g of Ginger 

1 large Onion

2 cloves of Garlic

1 tablespoonful of Aniseed (Nkitinkiti). You can also be creative and use Cumin seeds instead.

Watch how to prepare this flavour packed and juicy fried Chicken below;

Don’t forget to subscribe, try the recipe and share. All photos, recipes and videos are by the owner of this blog.

GHANAIAN FRIED CHICKEN

Enjoy this classic Ghanaian dish with Jollof rice, on its own, with some chips and polished with a glass of un-oaked Chablis or a chilled glass of Palm wine. 

Find out why this is a popular and favourite dish amongst Ghanaians by watching the recipe on my YouTube channel, 'Ndudu by Fafa'. 

Don't  forget to subscribe, try the recipe , leave your comments and share. 

 

Ingredients 

4 pieces of Chicken 

30g of fresh Ginger

3 cloves of Garlic

1 Habanero chilli or 10 Pettie Belle chillies

3 pods of Grains of Selim or Hwentia

1 large Onion

1 Chicken stock cube

450ml of Oil

1 levelled teaspoon of salt

 

Method 

Blend the Ginger, Onion, Chilli and  Stock together into a smooth paste

Marinade the Chicken in the Ginger blend for a minimum of an hour

Transfer the marinated Chicken and juice into a saucepan and steam on a low heat for 10 minutes 

Add the Grains of Selim and steam for another 10 minutes 

Add salt to taste and cook for another minute.

Remove the Chicken pieces from the stock into a strainer. This will dry the surface of the Chicken.  

Place a Wok or Saucepan on a medium and add the oil.

Heat the oil for 4 minutes.

Carefully add the Chicken pieces and increase the heat.

Fry the Chicken pieces till its browned. This shouldn't take more than 5 minutes. 

Once browned remove the Chicken from the oil into a strainer (to get rid of any excess oil).

Serve immediately with your Jollof rice or use it for a tomato stew to enjoy with Plantain, Kenkey, Banku, Yam etc.

You can also serve it with pan fried crunchy  Peppers and Onions mix. 

Watch the video on how to make this recipe on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe and share.

All photos and recipes are by the owner of this blog.