Tuesday, June 25, 2024

In The Kitchen With Kanta


In-The-Kitchen-With-Kanta-Logo (1)


I’ve always been a fan of Southern Fried Chicken but like many, I have often found it easier to purchase as a takeaway from restaurants than to make it at home.

However, over the years I have developed a delicious and easy fried chicken recipe that will make you choose homemade over takeaway.  It is a great light meal, ideal for a quick and easy lunch; and is a healthier way to get your fast food fix.

Preparation and cooking time – 45 minutes

Serves – 2 people


For the Chicken

  • 4 chicken wings with the skin on and the bone in.
  • 2 teaspoons of paprika
  • 2 teaspoons of pepper
  • 5 teaspoons of salt
  • 1 cup of self raising flour
  • 1 egg
  • 3 cups of vegetable oil.


For the Coleslaw

  • Half a head of cabbage
  • ¼ of an onion
  • 1 carrot
  • 1 cup of mayonnaise
  • 2 tablespoons of vinegar
  • 2 tablespoons of sugar


Finely chop up cabbage, onion and carrot.  Place them in a bowl and wash with water.  Pour out the water and leave the mixture on the side.

Place the cup of mayonnaise into a separate bowl and add the vinegar and sugar – always make sure that you add equal amounts of vinegar and sugar to the mayonnaise.  Mix them together thoroughly using a spoon.

Add the mayonnaise mixture to the cabbage, onion and carrot; making sure you mix together well.  Now place the finished coleslaw into the fridge and leave to cool.

Add the 3 cups of vegetable oil to a deep set pan; place it on the stove, turn the stove to the highest heat. (On my electric stove the highest number is 6 or 375 degrees F or 190 degrees C.)



Cut each chicken wing in half and marinade with paprika, pepper and 4 teaspoons of salt, making sure each piece of chicken is fully covered with seasoning.

Mix 1 teaspoon of salt with flour.

In a separate bowl beat the egg.

Place one chicken wing at a time inside the egg making sure that the wing is completely covered with egg; then place the wing in the flour, making sure that it is completely covered with flour. Repeat this process again, to form a double coat of egg and flour.  Do this for all the pieces of chicken.

Once the oil is very hot and begins to bubble, gently place the chicken pieces into the pan. After about 5 minutes turn the chicken pieces over, so that all sides start to brown.

After about 5 minutes, reduce the heat mark to 4 or 305 degrees F or 150 degrees C.  This will ensure that the chicken cooks on the inside and doesn’t burn on the outside. Cover the pan and allow the chicken to cook. Leave to fry for about 20minutes to 30minutes. Making sure that you check and turn them regularly, so that they do not burn or stick to the bottom of the pan.

After about 30 minutes use a knife to check if there is any blood in the middle.

Once the chicken wings are finished place paper towels onto a plate and put the chicken on top of the paper towels to allow excess oil to drain.


Place a few tablespoons of coleslaw on a plate and dress with chicken as you wish.

Now this meal is ready to eat.

Chicken wings and coleslaw




Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.

You can find her work on www.kantakakes.comFollow her on twitter @KantaKakes and Instagram @KantaTemba.

Baking with Kanta - IMG


  1. Nice! Bring us some Zambian recipes also.Some of us in the diaspora have regrettably forgotten how to cook some authentic Zambia dishes.

  2. To be honest, the only reason I clicked on this article is, I was hopping to see some pictures of delicious Zambian dishes. Including some fried vinkubala of course. I definitely wasn’t expecting to see no KFC

  3. Mama Kanta,
    I don’t know if you take any requests, but if you do I request the recipe for a dish of cow’s intestines. Including that thing that looks like a towel. I forgot what we used to call it in nyanja. Please, please, please.

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