Picture of Fabio DeGouveia

Fabio DeGouveia

Ever tried deep frying your own chicken? Today is the day to get started with this fantastic, locally inspired recipe.


Fried Chicken on a wire rack

The Sassiest Fried Chicken Recipe You'll Ever Make

Craving that perfect bite of Southern fried chicken that’s crispy on the outside, juicy on the inside, and packs a flavour punch that leaves you dreaming about it for days?

Look no further! We’ve taken the ultimate recipe from the culinary genius Kenji Lopez-Alt and given it a sprinkle of Mzansi to spice up your cooking experience.

Dive into the world of this Amasi-brined masterpiece, where the spices are bold, the brine is divine, and the frying is oh-so-satisfying.

For the original recipe by Kenji Lopez-Alt Click Here.

Fried chicken, fresh out the basket



Spice Mix:

  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon of Curry Powder


Buttermilk Brine:

  • 1 cup of Amasi
  • 1 large egg
  • 1 ½ teaspoons of Aromat Original (you want the one with MSG)
  • Salt



  • 1 whole chicken or the equivalent in skin-on-pieces.
  • 1 1/2 cups all-purpose flour
  • 1/2 cup corn-starch
  • 1 teaspoon baking powder
  • Peanut Oil or Vegetable Oil
Hot fried chicken



  1. Spice Mixin’: Combine paprika, pepper, garlic powder, oregano, and cayenne in a bowl. Mix it up like a DJ mixing tracks.
  2. Brine Time: In a large bowl, whisk buttermilk, egg, a tablespoon of salt, and a couple of tablespoons of that spice mix. Add the chicken and coat thoroughly like a spa treatment. Toss it in a extra-sized bag and let it chill for a few hours in the fridge. Flip it around once in a while like a DJ spinning records.
  3. Flour Power: Mix flour, corn-starch, baking powder, 2 teaspoons of salt, and the rest of that spice mix. Add some of that marinade and rub it in with your fingers like you mean it. One by one, coat those chicken pieces until they’re covered like a blizzard, pressing down to make sure the flour sticks.
  4. Heat It Up: Preheat the oven to 350°F. Heat the oil in a large pan to around 425°F. Watch the temperature like a hawk to keep it steady.
  5. Fry Time: Shake off the excess flour and fry that chicken, skin side down. Fry each side until it’s golden brown and the crunchiness is right. Adjust the heat to keep the oil at 300°F during cooking.
  6. Bake and Rest: Transfer the fried chicken to a wire rack and let it bake for about 5-10 minutes until the chicken reaches the right internal temp. Rest them like they’re tired after a long day.
  7. Double Down (Optional): If you’re feeling extra, stick the cooked chicken in the fridge for at least an hour. Reheat the oil to 400°F and give those bad boys one last fry for ultimate crunch.
  8. Serve Up: Serve immediately with your favourite dipping sauces, sides and a satisfied grin.

There you go, the sassiest fried chicken you’ll ever make with a subtle and local twist that will keep your friends on their toes while avoiding local chicken restaurants like the plague.

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