Inyama y'Inkoko Frit — Print Recipe

Chicken pieces marinated in garlic, ginger, and lemon juice then deep-fried until the skin is shatteringly crispy and the meat is juicy and aromatic, a celebration centerpiece.

Ingredients

1 whole chicken, cut into pieces
1 cup flour
3 cloves garlic, minced
1 tbsp fresh ginger, grated
Juice of 2 lemons
1 tsp salt
1 tsp paprika
1/2 tsp black pepper
Vegetable oil for deep frying

Instructions

1 Combine garlic, ginger, lemon juice, salt, paprika, and pepper. Rub thoroughly into chicken pieces and marinate for thirty minutes.
2 Mix flour with a pinch of salt and paprika in a separate bowl for the coating.
3 Remove chicken from marinade, shaking off excess, and dredge each piece thoroughly in seasoned flour.
4 Heat oil in a deep pot to medium-high heat, about three inches deep. Test with a small piece of flour; it should sizzle immediately.
5 Fry chicken in batches for twelve to fifteen minutes, turning occasionally, until deep golden brown and cooked through with juices running clear.
6 Drain on paper towels and serve hot with fried plantains, chili sauce, and fresh vegetables.

Did You Know?

In Burundi, fried chicken is such a festive food that its aroma wafting from a kitchen signals to neighbors that a celebration is underway.