Spicy Fried Chicken
This spicy fried chicken is unlike anything you have ever made. Smokey spices give the poultry a distinctive flavour, while cooking in organic by Charles & Co MCT coconut oil delivers a flavourful punch.
4 chicken breasts skinned, trimmed and cut into strips
3 tablespoons Chief Amchar Marsala Powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Chief Hot Pepper Sauce
3 cups butter milk
1 tablespoon baking powder
3 cups flour
by Charles & Co Organic MCT Coconut Oil for frying
Chief Tamarind Chutney
Chief Mango Kutchela
To Make the Marinade
At least 3 hours before cooking, pour the buttermilk into a large bowl.
Add the Chief Amchar Massala Powder, salt, garlic powder, and Chief Hot Pepper Sauce.
Mix well and add the chicken. Cover and refrigerate for at least 3 hours.
Cooking the Chicken
Take the chicken out of the fridge.
Take a large frying pan and pour enough coconut oil until it is about 2 cm in height and heat gently.
Place the flour and baking powder into a large shallow bowl and combine.
Remove a strip of chicken from the butter milk and dredge it in the flour ensuring that it is well covered. Shake off the excess flour and set aside. Prepare all the chicken strips in this way.
When the coconut oil is gently smoking place the chicken strips one by one without crowding the pan. Cook until medium golden brown (about 5-7 minutes each side).
Serve with Chief Mango or Tamarind Chutney and a squeeze of lime.
No need to go out and buy buttermilk. If you have vinegar or limes at home just add to the milk and stir until the milk becomes separated. 1 tablespoon of lime or vinegar to 1 cup of milk should create the consistency required. Serve with a wedge of lime or lemon and your favourite dipping sauce and let the party begin!