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Enjoying a plate full of African fried chicken with plantain fries for West African comfort food.
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African Fried Chicken and Plantain Fries

The original comfort food with traditional spices, crispy fries, and a pepper sauce. Crispy, crunchy, and tasty for a crowd-pleasing combo or a weekend splurge you won't regret.
Course Main
Cuisine African
Diet Gluten Free
Prep Time 20 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings 8
Calories 645kcal
Author Imma

Ingredients

Fried Chicken

  • 3-3½ pounds (1.5-2kg) chicken (cut into pieces)
  • 4-5 cloves garlic
  • 2 tablespoons (28-30g) chopped ginger
  • 3-5 tablespoons (11-20g) parsley, basil, and any fresh herb
  • 1 teaspoon (3g) Maggi or bouillon powder
  • 1 teaspoon (6g) salt (adjust according to preference)
  • 1 tablespoon (8-9g) paprika
  • 1 teaspoon (2-3g) white pepper
  • 1 teaspoon (2-3g) curry powder
  • ½ medium onion, sliced
  • cooking oil for deep frying

Plantain Fries

  • 4 green plantains (or barely turning yellow)
  • cooking oil for deep frying

Instructions

The Chicken

  • Rinse the chicken and place it in a large pot or saucepan.
  • Grind the garlic, ginger, herbs, Maggie, and salt in a mortar and pestle or finely chop them with a sharp knife. A blender or food processor will also work.
  • Rub spice mixture on the chicken, and then add paprika, white pepper, curry powder, and sliced onion.
  • 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).
  • When ready to cook, add about a ¼ cup of water to the pan (if needed), 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.)
  • Stir frequently to prevent burning if you decide not to add water.
  • Pour in vegetable oil until it's about 3 inches (7-8cm) deep in a deep fryer or large saucepan and heat it to 350℉ (180℃).
  • 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).
  • 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. Serve with fries and African pepper sauce.

Plantain Fries

  • Cut off both ends of the plantains with a sharp knife to make it easier to grab the skins.
  • Slit a shallow line down the length of the plantains only as deep as the peel.
  • Remove the peel by pulling it back. If your plantains are still cold from the fridge, put them through hot water for a few minutes to facilitate peeling.
  • Cut in half crossways, then cut in half lengthways and cut further into uniform strips (you get to choose how thick you want them).
  • If your oil is still hot from frying the chicken, gently add them to the oil.
  • 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.
  • Transfer the fried plantains with a slotted spoon to drain on paper towels. Sprinkle with a little salt, and enjoy them with your chicken.

Notes

  • Ripe plantains are too soft and sweet for this recipe. Green or barely yellowing plantains are best.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 240g | Calories: 645kcal | Carbohydrates: 37g | Protein: 39g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 545mg | Potassium: 878mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1662IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 4mg