Akabenz (Rwandan Fried Chicken)
Illustration
Akabenz is a Rwandan fried chicken with a seasoned flour crust and juicy meat underneath. The coating relies on a simple pantry mix of paprika, garlic and onion powder, thyme and oregano, so there is no batter to whisk and no special equipment needed. Fry in batches to keep the crust crisp. In Rwanda it is eaten as a main with isombe or fried plantains, or on its own as a snack.
Instructions
Put the flour, salt, black pepper, paprika, garlic powder, onion powder, thyme and oregano in a large bowl. Stir until the spices are evenly mixed through the flour.
Dredge each piece of chicken in the seasoned flour, then shake off the excess so the coating stays thin and even.
Heat vegetable oil in a large frying pan over medium-high heat. The oil should be hot but not smoking.
Lay the coated chicken in the oil carefully, leaving space between the pieces. Cook in batches if the pan would otherwise be crowded.
Fry for about 6 to 8 minutes per side, until the crust is golden brown and the chicken is cooked through. A thermometer in the thickest part should read 165°F (74°C).
Lift the chicken onto a plate lined with paper towels to drain off excess oil. Serve right away while the crust is still crisp.
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