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African Fried Chicken and Plantain Fries

African Fried Chicken and Plantain Fries - crispy, crunchy and tasty fried chicken and plantain fries combo that is truly a crowd-pleaser.
Course Main
Cuisine African
Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings 4 -6
Calories 752kcal
Author Immaculate Bites


Fried Chicken

  • 3- 3 1/2 pound chicken cut in pieces
  • ½ medium onion sliced
  • 4-5 garlic clove
  • 1 teaspoon white pepper.
  • 2 tablespoon chopped ginger
  • 1 tablespoon paprika
  • 1 teaspoon curry
  • 1 teaspoon Maggi or bouillon granules
  • 3-5 tablespoon parsley /basil any fresh herb
  • 1 teaspoon Salt to taste adjust according to preference
  • Oil for deep frying

Plantain fries

  • 4 unripe green or slightly ripe plantains
  • Oil for deep frying


African Fried Chicken

  • Place chicken in a large pot or saucepan.
  • Grind garlic, ginger, herbs, salt and Maggie in a mortar with a pestle or on a chopping board with the edge of a knife. You may also use a blender or food processor for this section.
  • Rub ground spice mixture on the chicken, and then add paprika, white pepper, curry and sliced onions.
  • Mix in chicken using a spoon until they are well coated. Set aside in the fridge and marinate about an hour or preferably overnight.
  • When ready to cook, remove the chicken, add about a ¼ cup of water, if needed, and bring to a boil and simmer for about 10-15 minutes or more, depending on the chicken. (If using chicken hen, you have to cook it until tender before deep-frying)
  • Stir frequently to prevent any burns if no water is used.
  • Preheat a deep fryer to 350 degrees F or in a large sauce pan, pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high .
  • Shake off any excess spice or onions from the chicken.
  • Deep-fry the chicken in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 10- 15 minutes or until brown.
  • Remove from the fryer with a slotted spoon to a tray lined with paper towels. Repeat with the remaining chicken. Serve with fries and African pepper sauce.

Fried Plantain Fries

  • Using a sharp knife, cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
  • Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
  • Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to facilitate peeling
  • Cut in half cross way, then cut in half length ways and cut further into desired uniform strips.
  • Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
  • Fry the plantain cubes in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
  • Use a slotted spoon, transfer the fried plantains and drain on paper towels.


Calories: 752kcal | Carbohydrates: 61g | Protein: 47g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 178mg | Sodium: 879mg | Potassium: 1446mg | Fiber: 5g | Sugar: 27g | Vitamin A: 3660IU | Vitamin C: 42.7mg | Calcium: 48mg | Iron: 3.9mg