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KFB Foodie Talk: How to make Crispy Yaji Chicken Pops

For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature –  is basically for ladies and ‘guys’ that are interested in learning how to cook better  ;).

heard of chicken pops? This crunchy golden appetizing snack would be a
hit pretty soon on the family or party menu…you can take that from me
and say dobby told you so :). For this recipe, i seasoned the bite sized
chicken pieces with ingredients you could easily find around the house
but you can customize yours with whatever seasonings you prefer. The yaji
in this gives it that yummy “Nigerianized” flavor we all love. To give
the coating a crispier texture, you could use 1 cup of flour and 1 cup
of semolina powder instead of 2 cups of flour. I discovered that
semolina gives it that extra crunchy feel in the mouth.

How to make crispy yaji chicken pops
• Prep time:
20 mins
• Cook time:10 mins

• Total time: 30 mins
• Level:       Easy

• 500g Boneless chicken

• 2 Eggs

• 2 cups all purpose flour

• 1 tbsp. Yaji powder

• 1 tbsp. Lime juice

• ½ tsp. Garlic powder

• ½ tsp. Ground turmeric

• 1 tsp. powdered chili

• ½ Cup ketchup

• Cooking oil for deep frying

• Salt to taste

Step 1:
Clean the chicken and remove any extra bones within. Chop the chicken
into smaller bits, sprinkle with lime juice – Set this aside.
Step 2: In a shallow bowl, mix the flour, yaji powder, garlic powder, turmeric powder, powdered chili and salt together – Set this aside
Step 3: In another bowl, crack the eggs open and whisk – Set this aside and you’re ready to combine together.
Step 4: To
start, roll each piece of chicken in the flour mixture, then transfer
to the whisked eggs and then back again to the flour mixture. Once the
chicken is well coated, place on a dry flat tray and repeat for the rest
of the batch.
Step 5: Heat up the oil in a frying pan and deep fry the coated chicken till crisp and golden brown.
Step 6: Drain out excess oil by transferring onto a paper towel.
Now your crispy yaji chicken pops is ready. Enjoy with your favorite sauce, ketchup or dip
Tireni Adebayo

Tireni Adebayo is the Editor of Kemi Filani News. She has BSC in Mass Communication from the Redeemer's University and M.A in Mass Communication from the University of Lagos (2014 - 2015) where she majored in Public Relations and Advertising and Digital Media.  When she is not writing, she is either listening to music or reading her favorite books. Tel: +2348000000901 Address: Herbert Macaulay, Yaba, Lagos, Nigeria Email:

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