Fried Chicken

Fried chicken is a dish consisting of chicken pieces usually from chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried.

Ingredient

• 2 Kenchic whole capons
• Vegetable oil of choice, for frying the chicken
• 6 cups all-purpose flour
• 5 tablespoons salt
• 4 tablespoons ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• 2 cups buttermilk
• Salt, as desired

Method

• Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. Preheat your oil on a heavy pan or a deep-fryer.
• Using a large bowl, mix the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper.
• Pour the buttermilk into another large bowl. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk and place them in the flour mixture, making sure that the chicken is thoroughly coated for it to be crunchy.
• Gently place the breasts in your hot oil. Repeat the same process with your other pieces of chicken. You should have 16 pieces of chicken in the oil.
• Set a timer for 15 minutes. Remove the chicken from the oil and let it drain for 5 minutes. Let it cool before serving.
• Serve with an accompaniment of your choice.
• Directions for Homemade Buttermilk
• Pour 1 cup of milk into a bowl.
• Add two tablespoons of lemon juice or vinegar into the bowl and stir to combine and let it set for 10 minutes.

Buttermilk Fried Chicken

Keep it juicy inside and crispy outside with this buttermilk fried chicken recipe that would make your family keep asking for.

Ingredient

• 2 Kenchic whole capons
• Vegetable oil of choice, for frying the chicken
• 6 cups all-purpose flour
• 5 tablespoons salt
• 4 tablespoons ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Cayenne powder
• 2 cups buttermilk
• Salt, as desired

Method

• Cut the whole capons into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. Preheat your oil in a heavy pan or a deep-fryer.
• Using a large bowl, mix the flour, salt, black pepper, garlic powder, onion powder, Cayenne pepper and set aside.
• Pour the buttermilk into another large bowl. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk and place them in the flour mixture, making sure that the chicken is thoroughly coated for it to be crunchy.
• Gently place the breasts in your hot oil. Repeat the same process with your other pieces of chicken. You should have 16 pieces of chicken in the oil.
• Set a timer for 15 minutes. Remove the chicken from the oil and let it drain for 5 minutes. Let it cool before serving.
• Serve with an accompaniment of your choice.
• Directions for Homemade Buttermilk
• Pour 1 cup of milk into a bowl.
• Add two tablespoons of lemon juice or vinegar into the bowl and stir to combine and let it set for 10 minutes.

Honey Mustard Drumsticks

This family-friendly meal won't break the budget but will please the taste buds!

Ingredient

• 12 Kenchic chicken drumsticks with skin
• ½ cup liquid honey
• 1/4 cup mustard
• 1 tsp. mustard seeds
• 2 tsp. chopped garlic
• Juice and zest of 1 lemon
• 2 tbsp. sunflower oil
• Salt to taste
• Pepper to taste
• Sunflower oil to grease grill

Method

• In a medium bowl, whisk together all ingredients to marinade the chicken. Reserve 1/4 cup of the mix (60ml) for basting later.
• Rinse chicken and pat dry.
• Place rinsed chicken in a large re-sealable plastic bag. Pour the marinade over the chicken, seal the bag and mix to ensure the legs are evenly coated with the marinade.
• Marinate 4 hours in the refrigerator.
• Once chicken has marinated, prepare barbeque for indirect medium heat (175°C) leaving one side on and one side off. Oil the grill to prevent sticking.
• Place chicken on the grill over the side with no heat (indirect medium heat), turning the drumstick every 3-4 minutes, brushing with the reserved marinade.
• Cook for approximately 15-20 minutes or until chicken is crispy and cooked through. Chicken is done when the juices run clear.
• Remove chicken from the grill, let rest for 5 minutes and serve.

Quick and Crunchy Potato Chip Drumsticks

These potato chip baked chicken drumsticks are a fun main for a family meal.

Ingredient

• 6 cup plain potato chips
• 1 Tbsp. fresh parsley
• Chopped 1 tsp. paprika
• 1/4 cup mayonnaise
• 2 Tbsp. Dijon mustard
• ½ tsp. each salt and dried thyme
• 1/4 tsp. cayenne pepper
• 8 Kenchic chicken drumsticks (1 kg)
• Olive oil

Method

• In food processor, blend potato chips until crumbs (or place in re-sealable plastic bag and use rolling pin to crush).
• Stir in parsley and paprika; transfer to large bowl. In separate bowl, stir together mayonnaise, mustard, salt, thyme and cayenne pepper; brush all over chicken.
• Roll in potato chip mixture until coated all over. Line rimmed baking sheet with foil; mist with cooking spray.
• Place chicken on a sheet; bake in preheated (200°C) oven, turning once, until juices run clear when chicken is pierced and outside is crisp and golden, 35 to 40 minutes.

Crispy Baked Wings

CRISPY without deep frying, using one special ingredient you have in your kitchen pantry!

Ingredient

• A Pack of Kenchic chicken wings
• 1/2 cup flour
• 1 teaspoon salt
• 2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 tablespoon baking powder
• Bottled Cayenne/Tabasco Hot Sauce
• Butter (not margarine)

Method

• Preheat oven to 450 degrees.
• Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
• In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture.
• Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
• Arrange chicken on the cookie sheet, at least an inch apart.
• Bake for 30-35 minutes, turning once after about 20 minutes.
• While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan.
• Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.
• Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.
• Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.

Chicken Koroga Recipe:

Chicken Koroga is always perfect for outdoor get-togethers. Enjoy it on afternoons filled with the laughter, cool drinks, and warm sunshine.

Ingredient

• 12 Kenchic chicken drumsticks
• 1/4 cup sunflower oil
• 2 tbsp. butter
• 2 onions, chopped
• 2 cups chopped tomatoes
• 1/2 tbsp. garlic paste
• 1/2 tbsp. ginger paste
• 2 green chillies, chopped
• 1 tsp spice of your choice (cumin, coriander or curry powder)
• Salt, as needed
• 500g potatoes, peeled and cubed
• water, as needed
• Handful chopped fresh coriander for garnishing

Method

• Heat the sunflower oil and butter, then add the onions and fry until golden brown.
• Add the ginger and garlic pastes and stir them in until fragrant.
• Add the chopped tomatoes and green chillies and cook on low heat, stirring regularly until the mixture is thick and mushy.
• Add the chicken pieces and sprinkle your preferred powdered spice (cumin, coriander or curry powder) then add some salt.
• Stir everything together on high heat until the chicken turns white and its' surface gets sealed.
• Add a cup of water, turn the heat down, cover the pan and allow the chicken to simmer gently for 30 minutes, occasionally uncover and give everything a stir.
• Add the cubes of potatoes and some water as needed. Stir and cover again, maintain the heat on low.
• Allow the potatoes to cook until completely tender. Taste and adjust for salt, then turn off the heat and sprinkle chopped coriander. Serve with accompaniments of your choice.

Mayonnaise Chicken

Looking for something both unique and flavorful? This recipe is a sure hit with its blend of East African and Middle Eastern cuisine.

Ingredient

• Kenchic assorted chicken 8-10 pieces(1 to 1.5kg)
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tbsp tomato paste/puree
• 1/4 cup yogurt
• 1/4 cup mayonnaise
• 1 tbsp veg oil
• 1 1/2 tsp salt
• 1/2 tsp turmeric powder
• 1 tsp black pepper powder
• 1 tsp red chili powder
• 1 tbsp dried parsley or a handful of very finely minced fresh parsley or coriander
• Juice of 1 lemon

Method

• Clean and dry the chicken pieces. Whisk all the ingredients together until smooth and creamy, then add the chicken and mix well. Cover and refrigerate overnight or at least for a couple of hours.
• Preheat the oven to 180 C. Place the chicken pieces in a glass baking dish cover with foil and bake for 30 minutes. Then turn the pieces over, cover again and bake for another 30 minutes.
• Finally, remove the foil, turn the pieces one last time and broil the chicken under the grill for about 5 minutes for a nice color. For added flavor, you can smoke the cooked chicken by lighting a small coal, placing it on a piece of foil and putting it in the middle of the chicken dish.
• Drip some oil over the coal and when it begins smoking, cover the dish and allow the smoke to infuse into the chicken for about 1-2 minutes.
• Serve on a platter with your favorite combination of chips/ rice/mashed potatoes/naan, fresh salad and a dip of your choice.

Coconut & Green Beans Chicken Rice

You just cannot go wrong with chicken, coconut, green beans and rice in one dish. This dish is so simple to make and beats any take out in the world.

Ingredient

• Kenchic assorted pack
• 2 tomatoes, chopped into big pieces
• 1 medium onion, chopped into big chunks
• 2 cloves of garlic, sliced
• 2 tsp oil
• 1 bay leaf
• 1 tbsp paprika
• Salt to taste
• freshly ground black pepper 1
• 1 stock cube
• 1 tsp dried thyme
• 2 cups Rice, soaked
• 1/2 cup green beans
• 4 cups water

Method

• In a blender, add tomatoes, garlic and onions and blend into a puree. In a pan, heat some oil. Lay the chicken onto the oil.
• Lay the chicken onto the oil. Season both sides with salt and pepper and let cook for 2-4 minutes on each side.
• Set aside. In the same pan, add the tomato-onion-garlic puree. Mix in a bay leaf, stock cube, paprika, thyme, salt and pepper.Pour coconut milk into the pan followed with rice, green beans and water and stir.
• Let come to a boil and then lower the heat, cover the pan with a lid and let simmer for 13-15 minutes.Once cooked, fluff the rice with a fork and serve with the chicken on top of the flavourful rice.

Chicken Spaghetti

The best ever chicken spaghetti that is easy to make! This mouthwatering casserole is rich and hearty.

Ingredient

• Kenchic assorted pack
• 1 packet thin spaghetti, broken into 2-inch pieces
• 2 ½ cups shredded cheddar cheese
• 1 cup finely diced green bell pepper
• 1 cup finely diced red bell pepper
• 1 teaspoon salt
• 1/8 to teaspoon cayenne pepper
• 2 cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and freshly ground black pepper

Method

• Preheat the oven to 350 degrees (C)
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes then return the heat to medium-low and simmer for 30 to 45 minutes. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 ½ cups cheese, the green peppers, red peppers, onions, salt, cayenne pepper, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a pan and top with the remaining 1 cup cheese. Cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil)

Chicken Tortilla soup

This recipe has been a huge hit with everyone who has ever tried it.

Ingredient

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 tablespoons minced garlic
• 6 cups chicken broth
• 1 can fire-roasted diced tomatoes
• 1 can black beans, rinsed and drained
• A pack of Kenchic chicken soup
• 2 limes, juiced, plus wedges for garnish
• Salt and freshly ground black pepper
• 1 cup roughly chopped fresh cilantro leaves
• 1 8-inch flour tortilla, grilled, cut into thin strips
• 1 avocado, pitted, sliced
• 1 cup shredded cheese

Method

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute.
• Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts.
• Cook the chicken for 20 to 25 minutes. Once the chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot.
• In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.