Deep Fried Chicken 😤🍗🌶️

Sho, yet another one from my teenage years, back when I “discovered” the art of deep frying chicken. Growing up, we always ate chicken on a Friday (our own tradition in honour of the day of Jumuah), and on this particular Friday I decided to make the family lunch – which, to the annoyance of my mama (grandmother), turned into family supper – with multiple dirty pots of oil. Unlike at restaurants, deep frying can be tricky: the temperature has to be right to cook the meat, without burning the batter, and without the oil smoking. And the aftermath of cleaning the splatters off the walls and floor and the pots, is a nightmare! Not to mention so expensive! As you can guess, the final product was undercooked chicken with golden batter that had turned soggy by the timeI we finally sat down to eat…with my mama upset at the end of the table…and two big pots of oil that has become blackened and cloudy from the batter.

LESSON: Steaming your chicken briefly in the microwave or on the stove top is great way to ensure your meat is well cooked after the fry. And be patient with your oil temperature, a hotter oil does NOT mean the food will reach perfection sooner.