To celebrate the release of the gorgeous new cookbook Zoe’s Ghana Kitchen by Zoe Adjonyoh, we have a recipe to share. Plus you could win a copy of the book…

“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!”, Zoe Adjonyoh.

Ingredients – Serves 4

2 tbsp Jollof Dry Spice Mix (see recipe below)
½ tsp crushed sea salt
½ tsp coarsely ground black pepper
1 tbsp rapeseed oil
4 boneless, skinless chicken breasts, cut into strips
250ml (9fl oz) buttermilk
500ml–1 litre (18fl oz–1¾ pints) vegetable oil, for deep-frying

Coating

150–200g (5½–7oz) cornflour
½ tsp coarsely ground black pepper
½ tsp crushed sea salt
1 tsp ground nutmeg

Jollof Dry Spice Mix, makes about 190g

25g (1oz) ground ginger
25g (1oz) garlic powder
20g (¾oz) dried chilli flakes
35g (1¼oz) dried thyme
25g (1oz) ground cinnamon
15g (½oz) ground nutmeg
15g (½oz) ground coriander
¼ teaspoon cooking salt
¼ teaspoon freshly ground black pepper scant 1 teaspoon dried ground prawn/shrimp or crayfish powder (optional)

Mix all the ingredients together in a bowl. Store in an airtight container in a cool, dark place and use within a few months.

Method

1. Mix the 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 1–2 hours, preferably overnight.

2. 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.

3. Meanwhile, put the cornflour in a separate bowl with the seasoning and nutmeg and mix well.

4. 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.

5. 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 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!

The Competition

To win a copy of Zoe’s Ghana Kitchen by Zoe Adjonyoh simply fill in the form below:

Terms and conditions: All entries must be received by 1 July 2017 at 11.59am. The winners will be selected at random. Non refundable. No cash alternative. All entrants will be added to the Street Eats London newsletter to be first to hear about new competitions, deals and food news.

Zoe’s Ghana Kitchen by Zoe Adjonyoh is published by Mitchell Beazley, £25

Image credits: Nassima Rothacker

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About the Author

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