Three delicious ways to make chicken

How many ways can you prepare chicken? If all you know to make is the “kawaida” chicken stew, pay attention because this week, I will teach you how to make it in three ways. 

Southern fried chicken

Ingredients

 8-10 chicken pieces

 1 1/2 cups fresh milk

 2 large eggs

 2 1/2 cups all-purpose flour

 2 teaspoons pepper

 3 cups vegetable oil

 Salt to taste

Preparation

 Mix milk and eggs in a bowl; whisk to blend well (it should form a thick creamy paste). Set aside.

 In another bowl, thoroughly mix the flour, salt, and pepper and put mixture in a sealable food storage bag.

 Dip chicken pieces in the milk and egg mixture.

 Coat the chicken evenly with the mixture in the storage bag.

Heat the oil. If you have a kitchen thermometer, the oil should be 350°.

Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through.

Pierce with a fork to check whether the meat is ready.

Sprinkle with salt and set aside, ready to serve.

Note: Chicken breasts take less time to cook, compared to other pieces. With a slotted spoon, remove the chicken and drain on paper towels.

Spicy oven fried chicken

Ingredients

 4 chicken breast halves

 2 tablespoons honey

 1 tablespoon fresh lime juice (can be replaced with lemon)

 1 teaspoon finely grated lime zest (can be replaced with lemon)

 1 teaspoon salt

 1 teaspoon chili powder

 1/2 teaspoon ground cumin

 1/2 teaspoon black pepper

 Dash of cinnamon

2 cups fine dry bread crumbs

1/4 cup chopped fresh cilantro

 2 teaspoons cooking oil

Preparation

 If you prefer to, remove skin from chicken

 Mix honey, lime juice, peel, salt, chili powder, cumin, pepper, and cinnamon in a large shallow bowl. (This is your honey mixture)

 In a large bowl, mix the bread crumbs, chopped cilantro, and vegetable oil. (This is your coating mixture)

 Dip chicken in honey mixture, turning to coat well.

 Put coated chicken to the bread crumb mixture, mix well and pat off excess crumbs.

 Transfer to a foil-lined baking pan. Bake at 425° for about 30 minutes, or until chicken is browned and juices run clear.

 Remove and serve when cool.

Coconut Chicken and Sauce: It makes a good snack

Ingredients

 3 tablespoons oil

 Zest and juice of 1 lime

 1 teaspoon ground cumin

 1 1/2 teaspoons ground coriander

 2 tablespoons low-sodium soy sauce

 1 1/2 teaspoons salt

 2 tablespoons sugar

 2 teaspoons curry powder

 1/2 cup canned coconut milk, light or regular

 Pinch cayenne pepper

 2 kilos boneless, skinless chicken breasts

 Fresh lime, cut into wedges

Preparation

 In a large liquid measuring cup or medium bowl, whisk oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper.

 Place the chicken in a large bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours, and up to 8 hours.

 Preheat your grill to medium-high heat.

 Grill the chicken for 6-7 minutes on each side (actual time will depend on the thickness of the chicken).

 While the chicken is cooking, pour the marinade into a small or medium saucepan.

 Bring the mixture to a boil for 10 minutes, stirring occasionally.

 Place the grilled chicken on a serving platter or plate. Drizzle with the sauce (reserve the remaining sauce to serve separately) and sprinkle with fresh coriander.

Serve with lime wedges and sauce. It is quite tasty accompanied with rice or mukimo.

Kitchen Tip

To keep your ripe bananas fresh for longer, seal the base with cling film either as a bunch or per banana.

The cling film helps slow down the ripening process by stopping oxygen from interacting with the banana gases.