Seasoning Meat 201- Fried Chicken (Juicy Fried Chicken)

Meat Spices 2
May 16, 2014
Homemade Suya
May 28, 2014

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


Brining agents



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 flour coating

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.


Juicy abi?

Juicy abi?

But to give it that fast food effect let’s go a step further.

Batter ingredients:

1/2 cup flour

1/2 cup cornflour

1 teaspoon baking powder

1 1/2 teaspoon salt

2 eggs

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

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! :-)

Ok, now I’m just showing off! 🙂

Have a great week!

Azu 🙂 .


  1. nwando7 says:

    Hi dear, will try it and get back to you. I know about brining meat but funny I have never tried it before. Suggesting you should put a little sugar in your next brining. We should guest blog for each other sometime. I am working on my KTQ chronicles now but when I am through, I would love you to guest blog for me. Cheers!

  2. Isioma says:

    Thanks Azu for this revealing this unique method of seasoning chicken. If all eateries do dis I guess it will go along way. Anyway I am brining my chicken from now on.

  3. Hello am new blogger, pls can check out my and Mr some tips plsss

  4. Damilola says:

    I’m not sure I’ve ever heard the word ‘Brine’, but this certainly looked yummy. And u didn’t have to boil the chicken b4 frying. AWESOME!!! Can I boil the chicken instead of frying it after the brining process?

    • Hi Dami! Thanks for stopping by 😉 . I guess you can boil the chicken but brining chicken helps give it extra moisture for frying or grilling. I’d suggest you grill after brining if you don’t want to fry.

  5. anonymous says:

    Seasoning Meat 201- Fried Chicken (Juicy Fried Chicken) | Clara’s Corner

  6. Chiz says:

    Hi dear, try dry brining and make a post on it. I’m considering that for my Christmas chicken/turkey; cos of the quantity I’ll need, I doubt if the water I’ll need for them will have space in my fridge. Keep up the good work anyway.

Leave a Reply

Your email address will not be published. Required fields are marked *