Juicy fried chicken! Yeah, that’s a more appropriate name for todays chicken recipe.
Hope our weekend went by slower than mine. Did we cook soups this weekend, was the beef seasoning for soup helpful? Please don’t forget comment so others can learn as well.
I tagged it 201 because it’s a slightly advanced method of marinating called brining but brining with Nigerian ingredients. This process makes the chicken tender and juicy after it’s fried, it’s certainly worth a shot. I know seasoning meat in Nigeria is simple and not complicated at all, but if you want to take your meat dishes to another level, then don’t be afraid to try this method.
When I first came accross the term ‘brine’ I wondered how the chicken would taste afterwards until I tried it and I tell you I wasn’t disappointed.
Juicy chicken is what I got!
This process is very useful when handling large portions of chicken. Eatries that fry large chunks of chicken should brine it first, nothing more frustrating than buying that nicely crusted chicken from a fast food restaurant then taking a bite of your kill only to find out the seasoning is only on the skin exposing dry, tastless flesh inside.
Brining chicken infuses it with juice and flavour though many brine recipes have more ingredients, I decided to keep it simple and brine with popular Nigerian meat spices.
Let’s dig in.
I used broiler because that’s what most homes use especially during festive periods, plus it had the amount of flesh I needed for the brine to work.
Ingredients : (12 pieces of chicken)
12 pieces of chicken
1 1/2 litres of water
3 tablespoons of salt *edited
1/2 teaspoon rosemary
1 teaspoon thyme
4 bay leaves
3 whole dry Cameroon pepper
1 teaspoon whole black pepper *optional
Crush the bay leaves a little so they release enough flavour into the brine.
Mix all the ingredients in a small pot and bring to the boil. Let it boil for at least 3 minutes the turn off heat, leave the pot covered through out.
Let the brine mixture cool down completely.
While the brine is getting cold, wash the chicken and drain of any excess water.
Once brine is cold, transfer all its content into a narrow plastic bowl. Add the chicken pieces, cover the bowl and place it in the fridge overnight. The chicken should stay in the brine 7-12 hours only. Mine stayed for about 10 hours.
Remove the chicken from the brine, rinse off any spice clinging to it.
Ready for frying/ flour coating (note that chicken still looks the same, do don’t be afraid to try it)
You can go ahead and fry the chicken straight away, you will get a nice brown crust with soft juicy flesh.
But to give it that fast food effect let’s go a step further.
1/2 cup flour
1/2 cup cornflour
1 teaspoon baking powder
1 1/2 teaspoon salt
2 teaspoons paprika
1 teaspoon dry Cameroon pepper
2 teaspoons crushed chillies
1 teaspoon white pepper *optional
1 teaspoon onion powder *optional
1 small onions
A large dry tray
Oil for deep frying
Break the eggs into a small bowl, beat and set aside. Mix all the dry ingredients together in a another bowl, also set aside.
Dip one piece of chicken at a time into the egg first, then into the flour pepper mixture then place on the tray. Repeat process with all the pieces of chicken then set aside, allow them to rest for 10 minutes.
Resting for 10 minutes
Heat the oil, break the onions into large chunks with your hands and use it to flavour the oil.
Once the onions starts turning black, take them out and start frying the chicken. Don’t over crowd the oil, fry 4/5 pieces of chicken at a time. Once chicken starts turning golden brown, remove them from the oil and drain in kitchen towels.
Bon a petit!
Ok, now I’m just showing off! 🙂
Have a great week!
Azu 🙂 .