Fried Chicken & Fries | Somali Food

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content.

Marinate chicken pieces in buttermilk for at least 1 hour or overnight in the refrigerator.

Combine flour, paprika, garlic powder, onion powder, black pepper, and salt in a large bowl.

Remove chicken from marinade and let excess buttermilk drip off.

Dredge each chicken piece in the flour mixture, ensuring an even coating.

Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).

Fry chicken pieces in batches, cooking until golden brown and cooked through, about 12-15 minutes per batch.

Remove fried chicken and place on a wire rack to drain excess oil.

Cut potatoes into fries and soak in cold water for 30 minutes to remove excess starch.

Drain and pat fries dry with a towel.

Heat oil in a separate pot or fryer to 350°F (175°C).

Fry potatoes in batches until golden and crispy, about 4-6 minutes.

Remove fries and drain on paper towels, seasoning with salt immediately.

Serve fried chicken alongside fries, garnished with parsley.

Cooking Techniques

Spice Level:

Allergens