Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 600 grams of boneless, skinless chicken thigh pieces with 250 ml buttermilk, 2 minced garlic cloves, 15 grams grated fresh ginger, 5 ml chili powder, 5 ml ground cumin, 2.5 ml ground turmeric, 5 ml salt, and 2.5 ml black pepper, then mix well and refrigerate for at least 30 minutes.

2. 2

   In a shallow dish, whisk together 150 grams all-purpose flour and 50 grams cornstarch, ensuring it is well combined for the breading mixture.

3. 3

   Heat 1000 ml vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 175-180°C.

4. 4

   Remove chicken pieces from the marinade, letting any excess drip off, then dredge each piece thoroughly in the flour mixture, ensuring an even coating before carefully lowering them into the hot oil and deep-frying in batches for 6-8 minutes, or until golden brown and cooked through, maintaining oil temperature.

5. 5

   While the chicken fries, combine 180 ml unsweetened pomegranate juice, 30 ml honey, and 15 ml apple cider vinegar in a small saucepan over medium heat, bringing it to a simmer and reducing it for 8-10 minutes until slightly thickened into a glaze.

6. 6

   Once the chicken is fully cooked, carefully remove it from the oil with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil, then toss the warm fried chicken pieces gently in the prepared pomegranate glaze.

7. 7

   Serve the Zulu Pomegranate & Spice Fried Chicken immediately, garnished with 30 grams pomegranate seeds and 5 grams fresh chopped cilantro.