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Jollof fried chicken
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My top-selling crispy fried chicken recipe is a must-try, guaranteed to be a crowd-pleaser both at home and in restaurants!
Ingredients:
  • 30 g (1oz) ground ginger
  • 16 g (½ oz) garlic powder
  • 10 g (0.3oz) ground onion
  • 5 g (0.1oz) smoked paprika
  • 20 g (0.7oz) dried chilli flakes
  • 30 g (1oz) dried thyme
  • 12.5 g (0.4oz) ground cinnamon
  • 12.5 g (0.4oz) ground nutmeg
  • 12.5 g (0.4oz) ground coriander
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground cubeb tail pepper
  • scant 1 teaspoon dried ground prawn/shrimp or crayfish powder optional
  • 2 tablespoons Jollof dry spice mix (from above)
  • ½ teaspoon sea salt
  • ½ teaspoon coarsely ground black pepper
  • 1 tablespoon rapeseed oil
  • 4 higher-welfare boneless, skinless chicken breasts boneless, skinless chicken breasts cut into strips
  • 250 ml (9fl oz) buttermilk
  • 500 ml –1 litre (18fl oz–1 ¾ pints) vegetable oil, for deep-frying ¾ pints) vegetable oil, for deep-frying
  • 150 –200g (5 ½–7oz) cornflour
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon sea salt
  • 1 teaspoon ground nutmeg
Instructions:
  • For the Jollof dry spice mix, blend all the ingredients together, then combine 2 tablespoons of the mix with sea salt, black pepper, and rapeseed oil in a large bowl. Add chicken strips and buttermilk, coat them thoroughly, then marinate covered in the fridge for 1 to 2 hours, preferably overnight. Heat oil to 180–190°C (350–375°F). In a separate bowl, mix cornflour with seasoning and nutmeg. Dip each chicken strip in the mixture, ensuring even coating. Fry each batch for 3 to 4 minutes until golden and crispy. Drain on paper towels and enjoy the best fried chicken you've ever had!

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