So I caved in, the thought of fried chicken just does that to me. Sometimes you just want the crispy crunchy exterior that this crispy fried chicken yield.
In West Africa, we steam or poach our chicken first in a sauce pan – preferably one with a lid, that fits securely on top, before deep-frying. I am going to tell you why.
This helps the spices to infiltrate the chicken, retain moisture and more importantly, to assure that the chicken is fully cooked while shortening the cooking time. Making it easy, even for an inexperienced cook to make them.
I paired them with fries – yes, plantain fries – my all time favorite starchy side. They are super crispy and tasty without any extra embellishments.
The trick is to make them with green plantains or barely ripe plantains – they still have to be firm. For those that want to make these fries without deep-frying, just lightly spray with canola oil and bake. You can follow the instructions here. Do the same for the chicken.
Serve with this African pepper sauce recipe Enjoy! [adthrive-in-post-video-player video-id=”eIoDp0Ef” upload-date=”2019-05-07T07:39:54.000Z” name=”African Fried Chicken” description=”African Fried Chicken – crispy crunchy exterior fried chicken with a flavorful juicy inside. Steamed or poached before frying to ensure even cooking. “] [adthrive-in-post-video-player video-id=”x30JoNlz” upload-date=”2019-05-07T07:31:17.000Z” name=”Plantain Fries” description=”Plantain Fries – super crispy and tasty without any extra embellishments.”]
