Africola Fried Chicken
South African by birth, Duncan started out as head chef at The Goose at Britwell Salome, Oxford when it was awarded a Michelin star in 2005. In early 2010 he arrived in South Australia and opened the Adelaide institution Africola in 2014, built from his heritage and family recipes.
With features in newspapers, TV shows, magazines, awarded multiple accolades and now a best selling cookbook, we can guarentee this recipe for the humble fried chicken is next level.
Duncan suggests enjoying this dish with a big glass of Golden Mullet Fury- our complex, skin contact white that pairs well with all things spice!
AFRICOLA FRIED CHICKEN
2 tbsp Paprika
2 tbsp Freshy ground black pepper
2 tsp Garlic powder
2 tsp Dried Oregano
1⁄2 tsp Cayenne pepper
2 Skinless Chicken breasts
1 tsp Hot sauce
1 Large egg
1 tbsp Table salt, plus 2 tsp for the flour
350g Plain flour
1 tsp Baking powder
1L Vegetable shortening or peanut oil
Add the paprika, pepper, garlic, oregano & cayenne to a bowl & mix well.
Place each piece of chicken inside an opened zip-lock bag & pound with a meat pounder until 5 mm thick. Whisk the buttermilk, hot sauce, egg, salt & 2 tbsp of dry spice mixture in a bowl. Add chicken & turn to coat in the marinade. Transfer to a large zip-lock bag & refrigerate for 4hrs. Whisk the flour, cornflour, baking powder, salt & remaining spice mixture in a bowl. Add 3 tbsp of marinade from the zip-lock bag & work into the flour with your hands. Remove the chicken from the bag, allowing extra liquid to drip off. Drop the chicken into the flour mix & toss until thoroughly coated. Shake the chicken to remove any excess flour. Heat the oil in a large pot for 6 mins or until 220°c. Lower two pieces of chicken into the pot, adjusting the heat to 160°c. Fry the chicken for 5 mins until the base is deep golden brown. Carefully flip & continue to cook for 2 mins until golden. Transfer to a paper towel-lined plate to drain. Continue with the remaining chicken.