Craving crispy kenyan fried chicken? here’s the secret recipe to satisfy your cravings

Indulge in the tantalizing flavors of homemade fried chicken with this authentic Kenyan recipe. Our step-by-step guide will lead you through the process of creating crispy, juicy, and mouthwatering chicken that will satisfy your every craving.

Ingredients for the Chicken Marinade

• 1 whole chicken (about 2.5 pounds), cut into 8 pieces
• 1 cup buttermilk
• 1/4 cup lemon juice
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika

Ingredients for the Coating

• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Instructions for Marinating the Chicken

1. In a large bowl, combine the buttermilk, lemon juice, salt, black pepper, garlic powder, onion powder, and paprika.
2. Add the chicken pieces to the marinade and stir to coat.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight.

Instructions for Preparing the Coating

1. In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, oregano, and basil.

Instructions for Frying the Chicken

1. Heat 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
2. Remove the chicken from the marinade and shake off any excess.
3. Dredge each chicken piece in the flour coating, pressing gently to adhere.
4. Carefully place the chicken in the hot oil and fry for 10-12 minutes per side, or until golden brown and cooked through.
5. Remove the chicken from the oil and drain on paper towels.

Tips for Perfect Fried Chicken

• Use fresh, high-quality chicken for the best flavor.
• Marinate the chicken for at least 4 hours to allow the flavors to penetrate.
• Double-dip the chicken in the flour coating to create an extra crispy crust.
• Fry the chicken in hot oil to ensure it cooks evenly.
• Do not overcrowd the skillet or fryer, as this will lower the oil temperature.
• Serve the fried chicken immediately with your favorite sides.

Variations on the Recipe

• Spicy Fried Chicken: Add 1 teaspoon of cayenne pepper to the flour coating for a fiery kick.
• Herb-Infused Fried Chicken: Add 1 tablespoon of chopped fresh herbs, such as parsley, thyme, or rosemary, to the flour coating.
• Lemon-Pepper Fried Chicken: Replace the lemon juice in the marinade with lemon zest and add 1/2 teaspoon of lemon pepper to the flour coating.

Sides to Pair with Fried Chicken

• Mashed Potatoes: Creamy and comforting, mashed potatoes are the perfect accompaniment to crispy fried chicken.
• Coleslaw: Tangy and refreshing, coleslaw provides a nice contrast to the richness of the chicken.
• Cornbread: Sweet and savory, cornbread is a classic side dish that complements fried chicken.
• Green Bean Casserole: Creamy and flavorful, green bean casserole adds a touch of elegance to your meal.
• Mac and Cheese: Indulgent and satisfying, mac and cheese is a crowd-pleasing side dish that pairs perfectly with fried chicken.

The Joy of Homemade Fried Chicken

There’s nothing quite like the satisfaction of biting into a piece of crispy, juicy fried chicken. Whether you’re enjoying it as a casual meal or a special occasion feast, homemade fried chicken is sure to bring joy and comfort to your table.

What People Want to Know

Q: How long can I marinate the chicken before frying it?
A: You can marinate the chicken for up to 24 hours in the refrigerator. However, 4-8 hours is sufficient to achieve good flavor penetration.

Q: Can I use boneless, skinless chicken breasts for this recipe?
A: Yes, you can use boneless, skinless chicken breasts. However, they will cook faster than bone-in, skin-on chicken pieces. Adjust the cooking time accordingly.

Q: How can I make sure the chicken is cooked through?
A: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) in the thickest part of the meat.