Crispy Fried Chicken

Ingredients

• 1 chicken (~1.5 kg) Whole chicken (young, yellow skin) (young, corn‑fed, yellow skin)
• 1 one Lemon (juice for washing)
• 600 ml Cold water (for washing and marinating)
• 1 one Medium onion (cut in half, added to frying)
• 5 branches Green onions (for the marinade)
• 110 g Fresh ginger (peeled and chopped)
• 5 cloves Garlic (peeled)
• 1 one African chili (or to taste, very spicy)
• 1 tbsp Chicken seasoning (commercial spice blend)
• 1 tbsp Adobo (adobo spice)
• 1 cube Maggi bouillon cube (or chicken broth)
• 1 tsp Fine salt (fine salt)
• 500 ml Frying oil (peanut or sunflower) (for frying, heat to 180°C)

Instructions

1. Clean the chicken

   Remove the yellow film from the skin with a knife, rub the skin with the juice of one lemon and cold water. Rinse several times until the chicken is clean and odor‑free.

   Time: PT10M

2. Prepare the marinade

   Coarsely chop the green onions, ginger, garlic and chili. Place everything in a blender, add 100 ml cold water and blend for about 1 minute until a smooth paste forms.

   Time: PT5M

3. Marinate the chicken

   Place the chicken in a large bowl, pour the marinade over it, add 1 tbsp chicken seasoning, 1 tbsp adobo, 1 tbsp chicken spices, 1 Maggi bouillon cube and 1 tsp fine salt. Mix well, cover and let rest for 20‑25 minutes.

   Time: PT25M

4. Covered cooking of the chicken

   Transfer the chicken and cooking juices to a saucepan, bring to a gentle simmer, cover and cook for 20‑25 minutes then continue cooking for another 10 minutes without opening the lid. Check that the meat is fully cooked through.

   Time: PT35M

5. Fry the chicken

   Heat the oil in a deep skillet to 180°C. Add the half‑onion for extra flavor, then place the chicken pieces. Fry for about 10‑12 minutes, turning regularly, until a golden color and crispy crust develop.

   Time: PT15M

   Temperature: 180°C

6. Drain and serve

   Remove the chicken with a slotted spoon, place on paper towels to drain excess oil. Discard the fried onions or reserve them for a sauce. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

5 g

Fat

35 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole chicken (young, yellow skin): chicken thighs, drumsticks
• Instead of Lemon: lemon juice, apple cider vinegar
• Instead of Medium onion: shallot
• Instead of Green onions: chives
• Instead of Fresh ginger: ground ginger (1 tsp)
• Instead of Garlic: garlic powder (1 tsp)
• Instead of African chili: Cayenne pepper
• Instead of Chicken seasoning: Cajun spices, paprika + salt + pepper
• Instead of Adobo: Creole spice
• Instead of Maggi bouillon cube: homemade bouillon cube
• Instead of Fine salt: sea salt
• Instead of Frying oil (peanut or sunflower): vegetable oil, sunflower oil

Equipment Needed

• Large kitchen knife
• Cutting board
• Large-capacity bowl
• Blender
• Saucepan with lid
• Deep skillet or fryer
• Wooden spatula
• Paper towels
• Measuring spoons and cups

Critical Steps — Do Not Skip

• Remove the yellow film from the chicken skin (step 1)
• Let the chicken marinate 20‑25 minutes (step 3)
• Fry at 180°C until a golden crust forms (step 5)

Chef Tips from the Video

• Use corn‑fed chicken for more flavorful meat
• Add a pinch of sugar to the marinade to balance the lemon acidity
• Serve with pilaf rice or flatbread to soak up the juices

Troubleshooting

Storage

Refrigerator: Store the fried chicken in an airtight container, up to 3 days

Freezer: Vacuum‑seal or place in a freezer bag, up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Marinate the chicken the day before for deeper flavor
• Prepare the marinade paste ahead of time and keep refrigerated
• Preheat the oil before starting the fry