Crispy Spicy Fried Chicken (Vegan friendly)

Crispy Spicy Fried Chicken

Feeling like a cheat day? Then try our yummy healthier version of fried chicken with our African Scotch Bonnet chilli paste. 

500g chicken wings. For vegans we recommend @eatplanted chicken, it's so delicious!
200ml soy milk
1tsp lemon juice
2 tbsp Neema African Scotch Bonnet Chilli Paste
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp of all purpose seasoning
80g almond meal or rice flour
30g gluten free breadcrumbs
Olive oil
1 lime cut into wedges to serve
Salt to taste


  1. Combine the soy milk, lemon juice with Neema African Scotch Bonnet Chilli Pastes, 1/2 tsp of each the spices in a large bowl, add the chicken wings and toss to coat. Leave to marinate in the fridge for at least 4hrs or overnight if possible.
  2. Preheat the oven to gas 9 or 240°C. Mix the remaining spices with the flour and breadcrumbs and tip half onto a large plate (using half the flour at a time stops clumps forming). In turn, take each piece of chicken from the marinade and dip into the flour mix to coat on both sides. Transfer to a wire rack set over a baking tray and repeat until all chicken is coated.
  3. Lightly spray each chicken with olive oil. Cook for 30-35 mins at the top of the oven until juices run clear when skewer is inserted into the thickest part of the meat. Serve with lime wedges.
  4. If you prefer to deep fry then you can do from Step 2.


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