Jollof fried chicken
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 – I really shouldn’t be giving away the secret! ”
Serves 4
DifficultyNot too tricky
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Ingredients
- JOLLOF DRY SPICE MIX
- 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
- CHICKEN
- 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
- COATING
- 150 –200g (5 ½–7oz) cornflour
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon sea salt
- 1 teaspoon ground nutmeg
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Method
- To make the Jollof dry spice mix, blend all the ingredients together in a spice grinder or pestle.
- Mix 2 tablespoons of Jollof dry spice mix, sea salt and black pepper with the rapeseed oil in a large bowl. Add the chicken strips and buttermilk and turn to coat them all over. Cover the bowl with clingfilm and leave to marinate in the fridge for at least 1 to 2 hours, preferably overnight.
- Heat the oil in a deep-fat fryer (the safest option) or heavy-based, deep saucepan filled to just under half the depth of the pan to 180–190°C (350–375°F) or until a cube of bread browns in 30 seconds.
- Meanwhile, put the cornflour in a separate bowl with the seasoning and nutmeg and mix well.
- Dip each chicken strip into the seasoned cornflour 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 to 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 kitchen paper, keeping the cooked chicken hot while you fry the rest.
- It’s that easy – the best fried chicken you’re ever going to eat!
Tips
This recipe makes about 150g (5oz) of Jollof dry spice mix. It’s a great secret weapon to bring out for marinating meat before grilling, frying, baking or barbecuing. It works particularly well with chicken and fish. Store the remaining mix in an airtight container in a cool, dark place and use within a few months.
Serve with Jollof (One-pot rice), Scotch bonnet coleslaw or Chunky yam chips, with a side of Shito mayo (see pages 142, 64, 36 and 231 of Zoe’s Ghana Kitchen).
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited