1 kg chicken thighs cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying
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Brine your chicken with salt for 5 minutes.
Mix flour, paprika, salt and pepper in a bowl.
In another pour buttermilk or whisked eggs.
Dip chicken pieces in buttermilk then coated evenly in the flour mixture.
Place the coated chicken on a tray, and cover with a clean dish towel.
Fill a large skillet with vegetable oil. Heat until very hot and gently add the chicken pieces.
Fry until it turns crispy and drains the fried chicken on paper towels.
Serve with waakye or Ghana jollof.