Nigerian Style Hard Chicken – How to Make Abroad
Nigerian Style Hard Chicken – How to Make Abroad
Unlike the soft, factory-raised varieties commonly found in North America, this chicken is lean, tough, and packed with flavor.
If you’re craving that authentic Nigerian bite, here’s how to find and prepare it:
Where to Find Nigerian Hard Chicken Abroad
Look for chicken labeled “Hard Chicken” or “Old Chicken” at:
- Ethnic grocery stores (Indian, Asian, or Latin American markets)
- Halal or specialty meat stores
These chickens are usually free-range and sold whole and frozen, so you’ll need to defrost and cut them up yourself.
Cooking Tips for Perfect Nigerian-Style Chicken
- Pre-boil for Tenderness
Hard chicken takes longer to cook. Always give it a pre-boil with onions, spices, and salt before frying, grilling, or roasting. This helps to soften the meat and infuse it with flavor. - Fry or Oven-Fry for the Best Texture
Traditional Naija-style chicken is deep-fried to golden perfection. But if you’re trying to cut back on oil, oven-frying is a fantastic alternative—you’ll use up to 90% less oil while still getting that crispy finish. - Add Suya Spice for Extra Flavor
After boiling, coat the chicken with a little oil and a generous sprinkle of suya spice before oven-frying. This gives it that smoky, spicy, street-style taste we all love.
Q&A: Nigerian Hard Chicken Abroad
Q: What is “hard chicken”?
A: Hard chicken (also called “old chicken”) refers to free-range, mature chickens with firmer, chewier meat, commonly used in Nigerian cooking. It’s known for its rich, robust flavor and tougher texture compared to soft, store-bought chicken.
Q: Where can I find Nigerian-style hard chicken abroad?
A: Look for it in ethnic grocery stores—particularly Indian, Asian, South American, or Halal meat shops. It’s often labeled “Hard Chicken”, “Old Chicken”, or “Stewing Hen” and sold whole and frozen.
Q: How is hard chicken different from regular store-bought chicken?
A: Unlike the soft, tender chicken from supermarkets, hard chicken is leaner, muscular, and has a longer cooking time. Its flavor is deeper and more traditional, perfect for Nigerian dishes.
Q: How do I prepare hard chicken?
A:
- Defrost it completely if frozen.
- Cut into desired pieces using a sharp knife.
- Pre-boil with onions, salt, and spices until partially tender.
- Fry, grill, or oven-fry to your liking.
Q: What’s the best way to cook hard chicken for that authentic Naija taste?
A: Frying gives you that crispy, rich flavor Nigerians love, but if you’re watching your health, oven-frying with a sprinkle of suya spice gives similar delicious results with less oil.
Q: Can I use hard chicken in Nigerian soups or stews?
A: Absolutely! Hard chicken is perfect for pepper soup, egusi, ogbono, okra soup, or even jollof rice. Its flavor holds up beautifully in slow-cooked meals.
Q: Why do Nigerians prefer hard chicken?
A: It’s nostalgic, flavorful, and holds up well in spicy, richly seasoned dishes. It reminds many of the taste of home-cooked village meals and traditional celebrations.
