The idea of garri crusted chicken is not new as some of the other food bloggers have experimented with the idea in the past. I decided to add my own little twist to this recipe this Christmas. What I will say however is the garri crust tasted so yummy. The chicken taste was alright but that crust though! That crust though! It was so good.
The chicken is best served with a blend of peppers and ketchup because I felt it needed a little sweet, sour and spicy flavor to go with the chicken and it was all perfect. I also marinated the chicken a bit before I tossed it in the breaded garri mix. Another advice if you do not want the chicken frying too long, pre-cook the chicken beforehand. I personally did not do that in this recipe but it would make frying the chicken faster.
Recipe for Garri Crusted Chicken
Ingredients
- 5-7 Pieces of Chicken Drumsticks
- 1 cup of Garri (Ijebu Garri)
- A cup of Breadcrumbs
- 2 tablespoons of Suya Spice
- A tablespoon of Dry Pepper
- 1 teaspoon of Ginger Powder
- One teaspoon of Garlic Powder
- 1 teaspoon of dried herbs (optional)
- Chicken Seasoning Cubes
- 2 eggs
- Vegetable Oil for frying
- 3 tablespoons of Ketchup
- 2 scotch bonnet peppers
Method
Season your chicken and allow to marinate.
In a bowl, mix the garri, breadcrumbs, seasoning cubes, suya spice, garlic powder, ginger powder, dried herbs and pepper.
Whisk your eggs in a small bowl and set aside.
Place your chicken in the garri breadcrumb mix, move it to the bowl of the egg and place in there and back in the garri breadcrumb mix and set aside.
Heat up your vegetable oil and deep fry your chicken at first on high heat for a minute and then on medium heat to allow the chicken cook if you did not pre-cook it.
Blend your ketchup and peppers and serve with the garri crusted chicken.
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