Serves 4


  • 2 Tbsp. Jollof Dry Spice Mix
  • 1 tsp. sea salt, divided
  • 1 tsp. ground black pepper, divided
  • 1 Tbsp. canola oil
  • 1 cup plus 2 Tbsp. buttermilk
  • 4 boneless, skinless chicken breasts, cut into 1"-wide strips
  • 2 1/4 cups vegetable oil
  • 1 3/4 cups corn flour
  • 1 tsp. nutmeg
  • Shito mayo for serving

  • Directions
    Active time: 25 minutes
    Total time: 1 hour 25 minutes

    In a large bowl, mix Jollof Dry Spice mix, 1/2 tsp. each sea salt and black pepper, and canola oil. Add buttermilk and chicken breasts, turning to coat all over. Cover with plastic wrap and marinate overnight (or at least 1 hour) in refrigerator.

    Meanwhile, in a separate bowl, mix corn flour, 1/2 tsp. each sea salt and black pepper, and nutmeg. Dip each chicken strip into seasoned flour to coat evenly. Fry in batches of 4 or 5 until golden and crispy (about 4 minutes—any longer and they may dry out or burn). Transfer to a paper towel-lined plate and cover with foil to keep warm. Repeat with remaining chicken. Serve with Shito Mayo.

    Excerpted from Zoe's Ghana Kitchen by Zoe Adjonyoh (Octopus Books). Copyright © 2017.


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