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.
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
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.
Coat each piece of chicken with the seasoned flour mixture, making sure to shake off any excess.
Heat vegetable oil in a large frying pan over medium-high heat. The oil should be hot but not smoking.
Carefully place the coated chicken pieces into the hot oil, ensuring they are not overcrowded in the pan. Fry in batches if necessary.
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.
6–8 minutes
Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb any excess oil.
Serve immediately while still hot and crispy.
- •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.