Moroccan Fried Chicken

Moroccan Fried Chicken for #SundaySupper

In Moroccan Food by Amanda Mouttaki56 Comments

This weekend is considered the start of summer in the United States.  So, it makes sense that the theme for this weeks’ Sunday Supper is Picnics. It seems like we missed spring and are jumping right into summer considering we’ve only been without snow on the ground the last three weeks. I however, am not sad about this.  I love summer and am welcoming it with open arms. One of my favorite picnic foods is fried chicken.  It’s great when served fresh and hot but it’s equally good when it’s just room temperature eaten with your fingers while spread out on a giant blanket.  For my recipe this week, I decided to put a twist on traditional American fried chicken.  I made mine gluten-free by using a gluten-free breading mix but if gluten isn’t an issue for you, traditional breading such as bread or panko crumbs is just fine.

Marinading Moroccan Chicken

This isn’t a dish you’re likely to find served in a Moroccan home but the flavors remind me of djej m’hammar, a tajine that’s cooked and then the meat is quickly fried to crisp up the outside before serving.  I will have to share that recipe soon, it’s a favorite in our house and judging by my family’s response to this fried chicken it will also be joining our regular line up!

Moroccan Fried Chicken for #SundaySupper


  • 4 bone-in chicken breasts (any cuts are fine)
  • 1 Tbsp crushed garlic
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 Tbsp cumin
  • 1 Tbsp fresh grated ginger
  • zest of 1 lemon
  • olive oil
  • breading mix (purchased or bread/panko crumbs)
  • vegetable oil for frying


  • Wash and trim chicken of excess fat. Leave some skin on the meat and place in a large bowl.
  • In a smaller bowl combine garlic, onion powder, turmeric, cumin, ginger, and lemon zest.
  • Slowly add olive oil and mix the spices until a thin paste has been created.
  • Pour the marinade on top of the chicken and rub each piece of meat with the marinade. Make sure to place marinade under the skin.
  • Refrigerate for up to 24 hours, but at least 1 hour.
  • When you are ready to cook the chicken, add enough vegetable oil to a pot so that the chicken pieces will be covered completely.
  • Heat the oil to medium-high.
  • While the oil is heating, bread the pieces of chicken by removing from the bowl and coating with breading.
  • Once the oil is heated, cook the chicken 1-2 pieces at a time. Do not crowd the pan.
  • It will take between 15-20 minutes for the chicken to cook through.
  • When it is cooked, remove from the oil and place onto a towel to remove any excess oil.

Moroccan Fried Chicken


If you’re looking for ideas for your next picnic, or a great side dish to serve with this chicken, make sure to check out some of the posts my fellow #SundaySupper friends are sharing.  Special thanks this week goes to Katy of Happy Baking Days.

Salads and Slaws:

Sandwiches and Mains:



Don’t forget we’ll also be chatting on Twitter throughout the day and share all of our picnic recipes. Our weekly chat starts at 7:00 pm EST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Amanda MouttakiMoroccan Fried Chicken for #SundaySupper


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      1. Rachel Newcomb

        It worked wonderfully! I baked it at 375 for about 30 minutes, breaded with panko. I also added a little salt to the marinade. I only had boneless chicken breasts (boring) and it made them so much juicier and more flavorful.

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  8. Susan

    This looks incredible. A great combination of spices and I can’t resist, crispy fried chicken skin!

  9. Nancy @ gottagetbaked

    Amanda, I love the Moroccan twist you put on this classic dish! I don’t deep fry in my apartment because everything will smell like oil (even though I love deep fried foods soooooo much!). I bet this marinade would taste amazing if I just baked the chicken instead.

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  11. Tara

    Love the twist on this fried chicken. I love all those spices so I know this chicken would be great!!

  12. Megan

    OOH! i am always looking for ways to flavor up fried chicken. I think I may make this tonight!!!

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  17. Diana @GourmetDrizzles

    What a lovely mix of flavors… and mmmm…. need to try this soon!!!

  18. Liz

    Fried chicken is the ultimate picnic food! And your mahogany crust is picture perfect! I’m suddenly craving your crispy entree :)

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  20. Soni

    Love the delicious flavors in your fried chicken and it seems perfect for this season!Love the color and crunch you’ve got on these.Great job :)

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  24. Renee

    Fantastic marinade for chicken! What great spices and nice Moroccan twist to regular fried chicken.

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  32. The Ninja Baker

    Oh my goodness, Amanda. I love this line-up of spices. Your fried chicken looks great in the photos. But now I’ve read the recipe and think your chicken is really, really great =)

  33. Katy

    I love the fact that you made this gluten-free, I will have to try it! Thank you for sharing :)

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