500 ml –1 litre (18fl oz–1 ¾ pints) vegetable oil, for deep-frying ¾ pints) vegetable oil, for deep-frying
COATING
150 –200g (5 ½–7oz) cornflour
½ teaspoon coarsely ground black pepper
½ teaspoon sea salt
1 teaspoon ground nutmeg
Description
To make the Jollof dry spice mix, blend all the ingredients together in a spice grinder or pestle.
Mix 2 tablespoons of Jollof dry spice mix, sea salt and black pepper with the rapeseed oil in a large bowl. Add the chicken strips and buttermilk and turn to coat them all over. Cover the bowl with clingfilm and leave to marinate in the fridge for at least 1 to 2 hours, preferably overnight.
Heat the oil in a deep-fat fryer (the safest option) or heavy-based, deep saucepan filled to just under half the depth of the pan to 180–190°C (350–375°F) or until a cube of bread browns in 30 seconds.
Meanwhile, put the cornflour in a separate bowl with the seasoning and nutmeg and mix well.
Dip each chicken strip into the seasoned cornflour to coat evenly – try to do 4 or 5 pieces in quick succession, as you need to drop them into the hot oil straight away.
Fry the chicken, in batches, for no more than 3 to 4 minutes to keep them succulent and juicy yet cooked through, and golden and crispy but not burnt. Remove from the oil and drain on kitchen paper, keeping the cooked chicken hot while you fry the rest.
It’s that easy – the best fried chicken you’re ever going to eat!
