Crispy amasi chicken
Amasi ensures the chicken stays juicy and tasty and the coating adds contrasting crunch.
- 6-8 chicken portions
- 500 ml amasi or buttermilk
- 2 bay leaves
- 1 onion, chopped
- 4 garlic cloves, bruised
- 500 ml cake flour
- 10 ml baking powder
- 10 ml smoked paprika
- 5 ml chilli powder
- 2.5 ml ground cumin
- 5 ml each salt and freshly ground pepper
- Oil for deep-frying
- Chopped parsley, to garnish
- Sea salt, to garnish
Mix the chicken, amasi, bay leaves, onion and garlic in a non-metallic dish. Cover and marinate in the fridge for 1 hour or overnight.
Coating – Mix all the ingredients well.
To complete – Preheat the oven to 180°C. Put a wire rack on a large baking sheet. Heat oil for deep-frying in a large saucepan or pot.
Take the chicken, one piece at a time, from the marinade and roll in the coating mixture.
Fry the chicken in batches until golden brown and crispy.
Arrange the pieces on the rack. Roast them for 30 minutes or until they are cooked through.
Sprinkle parsley and salt on top and serve.