African Fried Chicken and Plantain Fries
African Fried Chicken and Plantain Fries
A perfect combination of crispy, crunchy fried chicken and golden plantain fries, this African-inspired dish is sure to be a crowd-pleaser. The chicken is marinated in aromatic spices and herbs, while the plantains are fried to golden perfection.
Equipment
- Large pot or saucepan
- Deep fryer or large frying pan
- Skillet for frying plantains
Ingredients
For the Fried Chicken:
- 3-3 1/2 lbs chicken cut into pieces
- 1/2 medium onion sliced
- 4-5 garlic cloves
- 1 tsp white pepper
- 2 tbsp fresh ginger chopped
- 1 tbsp paprika
- 1 tsp curry powder
- 1 tsp Maggi or bouillon granules
- 3-5 tbsp fresh parsley or basil or any fresh herbs
- 1 tsp salt adjust to taste
- Oil for deep frying
For the Plantain Fries:
- 4 unripe or slightly ripe plantains
- Oil for deep frying
Instructions
- Marinate the Chicken:Place the chicken pieces in a large pot or bowl.Crush the garlic, ginger, fresh herbs, salt, and Maggi in a mortar and pestle or use a food processor to blend them into a paste.Rub this spice mixture all over the chicken. Add paprika, white pepper, curry powder, and sliced onions. Mix thoroughly to coat the chicken evenly.Cover and refrigerate the chicken to marinate for at least 1 hour or overnight for best results.
- Cook the Chicken:When ready to cook, remove the marinated chicken from the fridge. Add about 1/4 cup of water if needed and bring it to a boil. Reduce heat to a simmer and cook for 10-15 minutes, or until the chicken is tender.Stir occasionally to prevent burning, especially if cooking without water.
- Deep-Fry the Chicken:Preheat your deep fryer to 350°F (175°C) or heat about 3 inches of oil in a large pan.Shake off excess marinade and onions from the chicken pieces before frying.Fry the chicken in batches for 10-15 minutes, turning occasionally, until golden brown and crispy.Remove from oil and drain on paper towels. Repeat with the remaining chicken.
- Prepare the Plantain Fries:Peel the plantains by slicing off both ends and making a shallow cut along the seam. Peel off the skin and cut the plantains into uniform strips.Heat 1/2 inch of oil in a large skillet over medium-high heat until hot but not smoking.Fry the plantain strips in batches for about 5 minutes, turning once, until golden brown. Avoid overcrowding the pan.Remove the plantains with a slotted spoon and drain on paper towels.
- Serve:Serve the crispy fried chicken with the golden plantain fries and a side of African pepper sauce for extra flavor.
Notes
- Marination Time: Allow the chicken to marinate for at least 1 hour, but for better flavor, leave it overnight.
- Plantain Ripeness: For crispier fries, use unripe or slightly ripe plantains. Overripe plantains will result in softer fries.
- Serving Suggestions: Serve with a side of African pepper sauce or any spicy dip to complement the dish.
- Oil Temperature: Ensure the oil is hot enough (350°F) to fry the chicken properly. Fry in small batches to avoid overcrowding and ensure even cooking.
Nutrition
Calories: 752kcalCarbohydrates: 61gProtein: 47gFat: 36gSaturated Fat: 10gCholesterol: 178mgSodium: 879mgPotassium: 1446mgFiber: 5gSugar: 27gVitamin A: 3660IUVitamin C: 42.7mgCalcium: 48mgIron: 3.9mg
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