Jollof Fried Chicken

Active time: 25 minutes
Total time: 1 hour 25 minutes

Ingredients

• 2 Tbsp. Jollof Dry Spice Mix

• 1 tsp. sea salt, divided

• 1 tsp. ground black pepper, divided

• 1 Tbsp. canola oil

• 1 cup plus 2 Tbsp. buttermilk

• 4 boneless, skinless chicken breasts, cut into 1"-wide strips

• 2 1/4 cups vegetable oil

• 1 3/4 cups corn flour

• 1 tsp. nutmeg

• Shito mayo for serving

Method

In a large bowl, mix Jollof Dry Spice mix, 1/2 tsp. each sea salt and black pepper, and canola oil. Add buttermilk and chicken breasts, turning to coat all over. Cover with plastic wrap and marinate overnight (or at least 1 hour) in refrigerator.

Meanwhile, in a separate bowl, mix corn flour, 1/2 tsp. each sea salt and black pepper, and nutmeg. Dip each chicken strip into seasoned flour to coat evenly. Fry in batches of 4 or 5 until golden and crispy (about 4 minutes—any longer and they may dry out or burn). Transfer to a paper towel-lined plate and cover with foil to keep warm. Repeat with remaining chicken. Serve with Shito Mayo.


Read more: https://www.oprah.com/food/zoe-adjonyoh-jollof-fried-chicken-recipe#ixzz6vF2YT78B