Enjoy the original comfort food with African fried chicken and plantain fries. Traditional spices, crispy fries, and hot pepper sauce ramp up crispy, tender chicken. A weekend splurge you won’t regret.

 

I so desperately wanted to bake this chicken to avoid using any oil; I really tried, but couldn’t help myself. So I caved in to my craving because sometimes you just want the crispy, crunchy exterior that only frying chicken yields.

Life was good while my gang and I were enjoying the flavors and textures of a good homemade meal. Love is best when expressed, right? And this recipe delivers a lot of love.

Why Poach the Chicken First

In West Africa, we steam or poach our chicken first in a saucepan, preferably one with a lid that fits securely, before deep-frying. It helps the spices penetrate the chicken, retains moisture, and, more importantly, assures that the chicken is fully cooked while shortening the cooking time, making it easy even for young and inexperienced cooks.

How to Fry African-Style Chicken

The Chicken

1. Grind the garlic, ginger, herbs, Maggie, and salt in a mortar and pestle or finely chop them with a sharp knife. A food processor also works. (Photo 1)
2. Rub spice mixture on the chicken, and then add paprika, white pepper, curry powder, and sliced onion. I do it in the same pot I’ll be steaming it in. (Photo 2)
3. Mix with a large spoon or clean hands until the chicken is well coated. Then marinate it in the fridge for about an hour (preferably overnight). (Photo 3)
4. Cook – When ready to cook, add about a ¼ cup of water to the pan (if needed; your marinade may have enough liquid), bring it to a boil, and simmer for 10-15 minutes, depending on the chicken. (If using a backyard chicken, you may need to cook it longer.) (Photo 4)
5. Stir frequently to prevent burning if you decide not to add water.

1. Heat about 3 inches (7-8cm) of vegetable oil in a deep fryer or large saucepan to 350℉ (180℃).
2. Fry – Shake off the excess spice mixture and onions from the chicken. Deep-fry the chicken a few pieces at a time, moving them around so they don’t stick. Fry until brown and crispy (10-15 minutes). (Photos 5-6)
3. Rest – Remove from the fryer with a slotted spoon to a tray lined with paper towels. Repeat with the remaining chicken, keeping the done chicken warm in a 250℉ (120℃) oven. Let the chicken rest 5-10 minutes, then serve with fries and African pepper sauce.

Plantain Fries

1. Cut off both ends of the plantains with a sharp knife to make it easier to grab the plantain skins. Slit a shallow line down the length of the plantain only as deep as the peel.
2. Peel them by pulling the peels back. If they’re still cold from the fridge, run them through hot water to facilitate peeling.
3. Slice lengthwise, then cut in half crosswise, and slice into uniform strips (you get to choose how thick you want them). (Photos 1-2)
4. Oil – If your oil is still hot from frying the chicken, gently add them to the oil. Or to fry them separately, heat about ½ inch of oil in a big fry pan until it reaches 350℉ (180℃).
5. Fry the plantain strips in batches to avoid overcrowding the pan and cooling the oil enough to make soggy fries. Occasionally stir them gently, until they’re golden brown, about 5 minutes. (Photos 3-4)
6. Serve – Transfer the fried plantains with a slotted spoon to drain on paper towels. Sprinkle with a little salt, and enjoy them with your chicken.

Tips and Tricks

• Green plantains or barely ripe plantains work best because they have a milder taste (more like potatoes). And they need to be firm.
• To avoid frying, lightly spray the plantains and the chicken with vegetable oil and bake until crispy.

I paired them with plantain fries, my all-time favorite starchy side. They’re super crispy and tasty without any extra embellishments. Serve with this African pepper sauce and a cold beer for an extra extra.

More Incredible Comfort Food Recipes to Try

Watch How to Make Both

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[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.”]

This blog post was originally published in November 2013 and has been updated with additional tips, new photos, and a video.