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Ingredients requirements of Wet fried chicken with crunchy roast potatoes:

1. Get 2 pieces of chicken legs
2. You need of Garlic ginger paste
3. Provide 6 for medium sized potatoes
4. Prepare 2 - medium onions
5. Need 3 for tomatoes
6. Provide 1 - green bell pepper
7. Take 1 bunch for coriander
8. Prepare for Salt and pepper for seasoning

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Wet fried chicken with crunchy roast potatoes instructions:

1. If using free range chicken…boil for about 30 minutes in salty water with garlic and ginger. If using broiler chicken just marinate with the ginger garlic paste for about 30-60 minutes.
2. Once your chicken is ready…boiled or marinated deep fry until golden brown and set aside
3. On a shallow pan fry your diced onion until golden brown. At this point you can add your most favourable seasoning. For me curry powder and more garlic ginger works for me.
4. Add your diced tomatoes and bell pepper and cook until you get a thick paste. Dont forget your salt. Add the chicken pieces at this point and cook for about 10 minutes to incorporate the flavours. Add the chopped coriander at the last minute for that fresh green look.
5. For the roast potatoes…Boil until ready but not soagy. Heat oil in deep frying pan and fry your potatoes until golden. Serve with or without sauce. I love me some mango chutney….funny right sweet and savoury together. I looooove
6. For the kachumbari…. Dice your onion and soak in hot water to get rid of the sharp sting you get when biting into a raw onion… Separately dice your tomato, bell pepper and coriander then add your drained onion. Mix well. Season with salt and pepper. Squeeze in some lemon juice and a teaspoon and mix again. Ready to serve. Do enjoy and lemme know how it goes.

Make homemade fried chicken—just don't make these common mistakes. From skipping the brine to using the wrong oil, these common mistakes will ruin your fried chicken. Avoid them to make the crunchiest, juiciest bird ever. Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way, from BBC Good Food Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little.

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