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Lockdown Fried Chicken (LFC)

The Beard and I are definitely foodies, but we also have to admit that we're junk-foodies too.
So because we haven’t had access to our favourite...uh...restaurants for a while we've had to figure out how to make our favourite dishes ourselves. And this one is a winner!We're calling it Lockdown Fried Chicken (LFC)…No prizes for guessing which is my favourite take-away.


  • Chicken pieces
  • Fair Cape Amasi
  • Flour
  • Spices: whatever's in your cupboard - we used salt, pepper, mixed herbs, steak & chops spice, cinnamon and celery salt
  • Oil for frying


  • Boil the chicken pieces for an hour (we cook the chicken first so it doesn't have to cook so long in the oil)
  • Pat the chicken dry and let it cool
  • Soak the chicken pieces in amasi, cover and put in the fridge for at least an hour. I think this is the key step. You can just put all the pieces in a big Tupperware and fill it with amasi. After an hour or two, heat the oil. There needs to be enough oil to deep fry and it needs to be hot
  • Put flour in a bowl and spice the flour
  • Without shaking off too much amasi, dunk each chicken piece in the flour before frying for about 10 minutes.


And hey presto : LFC!
I’m not going to lie, I was super impressed by this effort. The chicken was super tasty and not as oily as the original.
Recipe by: The Bird and The Beard
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    This recipe is part of these collections:

  • Lockdown Recipes 2020