Fried With No Regret!

Summer bodies made in winter? Lost me on that one.

I am all about picking up the calories and then slaving away when it gets warmer. I mean, with the mini cold spells that keep coming and going, I am not about to be running around the many mini hills in the city.

Windhoek can be brutal in the early morning. When I am on my way somewhere and I come across a few fitness enthusiasts on a ‘jog’, I’m like, “better you than me, because I am not about that life!”

To each their own, I guess.

Indoor workouts are a possibility, I guess, but I am not in the mood for leaving my home when I absolutely don’t have to.

I still believe, for some reason, winter is when food tastes best! I guess the cold means those extra calories might just disappear while you’re busy shivering under your favourite blanket.

Now, let’s focus and talk about comfort treats – the ones that warm your soul without squeezing your waistline too tight. Because life’s too short for sad salads in July just because you enjoyed ‘proper’ food in June.

I think the beautiful thing about Namibian winters is they’re short but intense. This isn’t the time for deprivation – it’s the season for warm stews, crispy-skinned meats and warm desserts (I’ve had malva on five different occasions since winter started. I need to be stopped).

Leftovers are my secret weapon. I like the ‘cook once, eat twice’ philosophy. Paprika – both the smokey or sweet variety, dried thyme, oregano or mixed herbs, powder or fresh garlic and chili find their way into literally every meal I make during this season.

I always find a way to worm them in there.

Winter comfort is about eating with no regret. Just do some smart swaps. Instead of creamy mashed potatoes, try mashed cauliflower with a knob of butter and garlic. Instead of always frying everything, try baking with a light oil spray or just toss it all in an air fryer, like everyone else. I must be the only one without one at this point.

Indulgence has its place, and all in moderation.

A season like this is unpredictable, one day it’s blazing, the next it is freezing. It plays on your mind, confuses your gut and leaves you jumping between different types of food: something light to fight the mini heat or something heavy to fuel the body.

The story, therefore, is to adapt to what the day gives us, and if you live by the coastline, I apologise as you can experience six seasons in a single day, sometimes in a single morning.

So, let’s state a fact – sometimes only the real deal will do. Which brings us to:

Crispy Winter-Friendly Fried Chicken

Ingredients:

n 4-6 chicken pieces (thighs are the best option)

n 1 cup flour

n 1 tbsp baking powder (for crunch weapon)

n 1 tsp salt

n 1 tsp paprika

n ½ tsp black pepper

n ½ tsp dried thyme

n ½ tsp dried oregano

n ½ tsp dried chilli flakes

n ½ tsp garlic powder

n ½ tsp garlic powder

n 1 egg (optional)

n Oil for shallow frying

Method:

1. Prepare the chicken: Pat dry – remove moisture; it is the enemy of crispiness
2. Mix the flour, baking powder and spices in a bowl
3. Prepare the egg wash (if using): Beat egg with 1 tbsp water in another bowl
4. Double dip: Chicken → flour → egg → flour again for extra crunch
5. Rest for five minutes in the fridge. This allows the coating to set so it doesn’t fall off
6. Fry smart: Heat 1cm oil in pan, cook for about 7-9 mins per side until golden brown. The chicken must be slightly firm.
7. Drain on a rack. This keeps the chicken crisp. Do not use paper towels. They make it soggy
8. Serve with a bright side salad to cut the richness if you are building your summer body, or just accept your fate and go full comfort with creamy mashed potatoes. Sit, indulge, enjoy.

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