Garri crispy fried chicken

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Издатель
Garri is a coarse, grainy food made from fermented and roasted cassava root. It’s commonly eaten in West Africa either soaked in water or used to make a dough called eba.

Ingredients

Chicken

* 1 large chicken breast, butterflied and pounded thin

Seasoned Flour

* ½ cup (60g) all-purpose flour
* 1 tbsp chili powder
* 1 tbsp paprika
* 1 tsp salt

Egg Wash

* 1 large egg
* 1 tsp water

Garri Coating

* 1 cup (150g) raw garri
* 1 tbsp salt

Post-Fry Spice Mix

* 3 tbsp paprika
* 1 tbsp chili powder
* 1 tbsp salt
* 1 tbsp garlic powder
* 1 tbsp onion powder
* Cayenne pepper, to taste

Instructions

1. Butterfly the chicken breast and pound it until evenly thin.
2. In a shallow bowl, combine the flour, chili powder, paprika, and salt.
3. In a second bowl, whisk together the egg and water.
4. In a third bowl, combine the garri and salt.
5. In a small bowl, mix together all the ingredients for the post-fry spice mix and set aside.
6. Dredge the chicken in the seasoned flour, coating all sides.
7. Dip the chicken into the egg wash.
8. Press the chicken into the seasoned garri, ensuring an even coating.
9. Heat oil to 350°F (175°C).
10. Fry the chicken until golden brown and cooked through, about 4–6 minutes per side depending on thickness. The internal temperature should reach 165°F (74°C).
11. Remove the chicken from the fryer and immediately sprinkle generously with the spice mix while the surface is still hot and slightly oily. Turn and season both sides.
12. Let rest for 2 minutes before serving.

Serving Suggestion

Serve with:

* Rice
* Coleslaw
* Fresh sliced tomatoes

Enjoy your crispy, garri-crusted fried chicken with a smoky, spicy seasoning finish.
Категория
Блюда из курицы
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