A recipe from ” Zoe’s Ghana Kitchen” by Zoe Adjonyoh.
To make the jollof dry spice mix, combine all the ingredients together in a bowl. Store in an airtight container in a cool, dark place and use within a few months.
Mix 2 tablespoons of the jollof dry spice mix, the sea salt and black pepper with the rapeseed oil in a large bowl. Add the chicken strips and buttermilk and turn to coat them all over. Cover the bowl with clingfilm and leave to marinate in the fridge for at least 1–2 hours, but preferably overnight.
Heat the vegetable oil in a deep-fat fryer (which is the safest option) or heavy-based, deep saucepan filled to just under half the depth of the pan to 180–190C or until a cube of bread browns in 30 seconds.
Meanwhile, put the cornflour in a separate bowl with the seasoning and nutmeg and mix well.
Dip each chicken strip into the seasoned cornflour to coat evenly – try to do 4 or 5 pieces in quick succession, as you need to drop them into the hot oil straight away.
Fry the chicken, in batches, for no more than 3–4 minutes to keep them succulent and juicy yet cooked through, and golden and crispy but not burnt. Remove from the oil and drain on kitchen paper, keeping the cooked chicken hot while you fry the rest.