by Aulah Najjuuka
Indulge in the crispy, flavourful delight of homemade fried chicken with this easy-to-follow recipe. It is a recipe from Phil’s Kitchen, but with a few added tweaks to suit anyone, even those who aren’t seasoned cooks. Perfectly seasoned and golden-brown, this fried chicken promises to be the star of any meal, whether it’s a casual family dinner or just a meal to make you feel good about the day. Let’s dive into it!
For the Marinade:
- 1 kg chicken pieces (legs, thighs, wings)
- 1 cup buttermilk or unsweetened yogurt
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic and ginger
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Coating:
- 2 cups all-purpose flour
- 1 cup cornmeal (optional for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder and pepper for taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil or sunflower oil for frying
Instructions:
- Marinate the Chicken:In a large bowl, combine all spices and ingredients for the marinade as stated above. Add the chicken pieces making sure each piece is well coated. Cover and refrigerate or set aside for at least three hours or overnight for best results.
- Prepare the Coating:
- In a large shallow dish, combine all the coating ingredients as stated above. Mix well to ensure the spices are evenly distributed.
- Coat the Chicken:
- Remove the marinated chicken from the refrigerator and let it sit at room temp for about 30 minutes.
- Dredge each piece of chicken in the flour mixture, pressing firmly to ensure the coating sticks well. Shake off any excess.
- Fry the Chicken:
- In a large frying pan, heat vegetable oil or sunflower oil over medium-high heat. The oil should be deep enough to cover at least half of the chicken pieces.
- Once the oil is hot, carefully add the chicken pieces to the pan, ensuring not to crowd the pan. Fry in batches if necessary.
- Fry the chicken for about 8-10 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to transfer the fried chicken and drain excess oil.
- Serve the fried chicken hot, garnished with lemon wedges if desired. It pairs well with a side of pilau rice, chapati, or a fresh salad.
