Ghanaian Fried chicken is a favorite family meal for many occasions. Make your own at home using a cut up a whole chicken broken down into parts to enjoy fried chicken at its most flavorful.
This is a simple, traditional recipe to make fried chicken using your favorite seasoning, fixed on either a stove top or a deep fryer.
Enjoy this classic Ghanaian dish with Jollof rice, use it for a tomato stew, Plantain, Kenkey, Banku, Yam or on its own, with some chips or salad
RECIPE INGREDIENTS
4 pieces of Chicken( any part will do)
30g of fresh Ginger
3 cloves of Garlic
1 Habanero chilli (optional)
3 pods of Grains of Selim or Hwentia
1 large Onion
1 Chicken stock cube
Oil for deep frying
salt to taste
DIRECTIONS ON HOW TO MAKE GHANAIAN FRIED CHICKEN
Wash and clean chicken and place in a saucepan.
Blend the Ginger, Onion, Garlic, Chilli and Stock together with a little amount of water and salt to taste. Mixture should be thick and loose but not too runny.
Add mixture to chicken and stir to cover meat fully. Marinade the Chicken for a minimum of an hour
Transfer the marinated Chicken and juice into a saucepan and steam on a medium heat for 10 minutes
Add the Grains of Selim and steam for another 10 minutes. Adjust salt when necessary and cook until chicken is tender but not too soft. Remove the Chicken pieces from the stock into a strainer.
Place a Wok or Saucepan on a medium heat and add the oil.
Heat the oil until hot. Then slowly add the cooked Chicken pieces. Fry the Chicken pieces till its browned.
Stir chicken occasionally to evenly cook them and avoid overcrowding the chicken when frying.
Once browned remove the Chicken from the oil into a strainer (to get rid of any excess oil).This gets the skins on the chicken slightly dry which results in the perfect crispy chicken skins.
Serve immediately with your Jollof rice or use it for a tomato stew to enjoy with Plantain, Kenkey, Banku, Yam etc.
TRY OTHER CHICKEN RECIPES
RECIPE VIDEO
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Ingredients
4 pieces of Chicken( any part will do)
30g of fresh Ginger
3 cloves of Garlic
1 Habanero chilli (optional)
3 pods of Grains of Selim or Hwentia
1 large Onion
1 Chicken stock cube
Oil for deep frying
salt to taste
Instructions
- Wash and clean chicken and place in a saucepan.
- Blend the Ginger, Onion, Garlic, Chilli and Stock together with a little amount of water and salt to taste. Mixture should be thick and loose but not too runny.
- Add mixture to chicken and stir to cover meat fully. Marinade the Chicken for a minimum of an hour
- Transfer the marinated Chicken and juice into a saucepan and steam on a medium heat for 10 minutes
- Add the Grains of Selim and steam for another 10 minutes. Adjust salt when necessary and cook until chicken is tender but not too soft. Remove the Chicken pieces from the stock into a strainer.
- Place a Wok or Saucepan on a medium heat and add the oil.
- Heat the oil until hot. Then slowly add the cooked Chicken pieces. Fry the Chicken pieces till its browned.
- Stir chicken occasionally to evenly cook them and avoid overcrowding the chicken when frying.
- Once browned remove the Chicken from the oil into a strainer (to get rid of any excess oil).This gets the skins on the chicken slightly dry which results in the perfect crispy chicken skins.
- Serve immediately with your Jollof rice or use it for a tomato stew to enjoy with Plantain, Kenkey, Banku, Yam etc.
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Ingredients
4 pieces of Chicken( any part will do)
30g of fresh Ginger
3 cloves of Garlic
1 Habanero chilli (optional)
3 pods of Grains of Selim or Hwentia
1 large Onion
1 Chicken stock cube
Oil for deep frying
salt to taste
Instructions
- Wash and clean chicken and place in a saucepan.
- Blend the Ginger, Onion, Garlic, Chilli and Stock together with a little amount of water and salt to taste. Mixture should be thick and loose but not too runny.
- Add mixture to chicken and stir to cover meat fully. Marinade the Chicken for a minimum of an hour
- Transfer the marinated Chicken and juice into a saucepan and steam on a medium heat for 10 minutes
- Add the Grains of Selim and steam for another 10 minutes. Adjust salt when necessary and cook until chicken is tender but not too soft. Remove the Chicken pieces from the stock into a strainer.
- Place a Wok or Saucepan on a medium heat and add the oil.
- Heat the oil until hot. Then slowly add the cooked Chicken pieces. Fry the Chicken pieces till its browned.
- Stir chicken occasionally to evenly cook them and avoid overcrowding the chicken when frying.
- Once browned remove the Chicken from the oil into a strainer (to get rid of any excess oil).This gets the skins on the chicken slightly dry which results in the perfect crispy chicken skins.
- Serve immediately with your Jollof rice or use it for a tomato stew to enjoy with Plantain, Kenkey, Banku, Yam etc.