Cookbook:Akabenz (Rwandan Fried Chicken)

Akabenz is a popular Rwandan dish consisting of crispy and flavorful fried chicken. This dish is loved for its juicy and tender meat, paired with a crispy outer coating. It is often served as a main course with various side dishes or enjoyed on its own as a snack.

Ingredients

 * 1 cup all-purpose flour
 * 1 teaspoon salt
 * 1 teaspoon black pepper
 * 1 teaspoon paprika
 * 1 teaspoon garlic powder
 * 1 teaspoon onion powder
 * 1 teaspoon dried thyme
 * 1 teaspoon dried oregano
 * 2 pounds (900 grams) chicken pieces
 * Vegetable oil, for frying

Equipment

 * Large frying pan
 * Paper towels
 * Tongs

Procedure

 * 1) In a large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Mix well to ensure the spices are evenly distributed.
 * 2) Coat each piece of chicken with the seasoned flour mixture, making sure to shake off any excess.
 * 3) Heat vegetable oil in a large frying pan over medium-high heat. The oil should be hot but not smoking.
 * 4) Carefully place the coated chicken pieces into the hot oil, ensuring they are not overcrowded in the pan. Fry in batches if necessary.
 * 5) Fry the chicken for about 6–8 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) for the chicken to be fully cooked.
 * 6) Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb any excess oil.
 * 7) Serve immediately while still hot and crispy.

Notes, tips, and variations

 * For extra flavor, marinate the chicken pieces in a mixture of buttermilk, garlic, and spices for a few hours before coating them in the seasoned flour.
 * Feel free to adjust the seasoning according to your taste preferences. You can add more or less of each spice to suit your preference for spiciness and flavor.
 * Serve with traditional Rwandan side dishes like isombe (cassava leaves with eggplant) or mizuzu (fried plantains) for a complete meal.
 * Chicken is a good source of protein.