I’m here to tell you that’s not true. In fact, the price of the chicken itself isn’t the main problem — it’s what you do with it that counts.
Chicken is one of the most commonly eaten meats, and people love fried chicken — especially when it’s cooked just right. It’s crispy, spicy, juicy, and carries an aroma that makes mouths water from across the street.
I want to share a story about how I discovered the power of fried chicken as a business, how I turned a simple idea into a steady income, and how you too can build a profitable venture with just some cheap chickens and the right approach.
The Beginning: Seeing Beyond the Price of Chicken
When I started, I heard many people say, “Chicken is cheap; there’s no way you’ll make good money selling it.” I thought so too at first.
But then I realized something important: no one just buys plain chicken. What people really pay for is taste, experience, and convenience.
Take fried chicken, for example. It’s not the chicken they’re paying for alone. It’s the crispy skin, the rich spices, the juicy meat inside, and the delicious aroma that fills the air.
When you fry chicken with the right spices and techniques, it becomes irresistible — customers are willing to pay a good price for that kind of quality, even if cheaper cold store chicken or fish is available.
Step 1: Fry Chicken with Great Aroma and Spices
The first key is to master the flavor.
It starts with the marinade. I learned to mix my own blend of spices — things like paprika, garlic powder, curry powder, thyme, and a little chili for heat. The marinade has to soak into the chicken long enough to bring out the flavor.
When you do this right, the chicken comes out golden brown, juicy, and packed with flavor. The smell alone draws people in.
The aroma is your best advertisement. You can stand across the street and smell that chicken frying — you don’t need a big billboard.
Step 2: Where to Sell Your Fried Chicken
Once you’ve got the recipe down, the next step is choosing where to sell.
Many people start selling at street stalls or fast food corners — these are fantastic spots because they get lots of foot traffic. People walking home from work, students, families, and vendors are always hungry for a quick, tasty bite.
But don’t limit yourself. Today, digital delivery platforms have created new opportunities.
You can partner with apps or use social media to take orders and deliver hot, fresh fried chicken straight to customers’ doors. This expands your market beyond just local foot traffic.
Also, consider supplying restaurants or fast food outlets that want to serve fried chicken but don’t have the capacity to prepare it themselves. Being their supplier creates steady demand and regular income.
Step 3: Competing Against Cold Store Chicken and Fish
One common competitor in this market is cold store chicken or frozen fish businesses.
Cold store products can be cheaper, but they lack freshness. They require storage, reliable electricity, and sometimes reheating, which can affect taste and texture.
Your fresh fried chicken has a big advantage: it’s made-to-order, hot, and crispy. That freshness is priceless to customers.
People often prefer to pay a bit more for something freshly cooked than to eat frozen and reheated food.
So, position your business as the fresh, delicious alternative. Customers will keep coming back for quality.
The Business Side: Pricing and Profit Margins
A big question is: how do you price your fried chicken?
The key is to calculate your costs — including the price of the chicken, spices, oil, packaging, and any rent or transport — then add a fair profit margin.
Because you’re adding value by frying and seasoning, you can sell the chicken at a higher price than the raw chicken cost.
For example, if a chicken costs ₦3,500 raw, once fried and seasoned, you can sell a portion for ₦5,500 or more depending on location and demand.
Customers will pay for the convenience, quality, and flavor.
Don’t sell yourself short by pricing too low just to compete. Customers associate price with quality; too cheap can sometimes make people doubt your product.
Building Customer Trust and Loyalty
Fried chicken is also a trust business.
People want to know that your chicken is safe to eat, cooked properly, and consistent in quality every time they come back.
Keeping your cooking area clean, using fresh ingredients, and providing good customer service builds that trust.
Smile when you serve. Be friendly and remember your regulars.
When customers trust you, they tell others. Word of mouth is powerful, and it’s free advertising.
Scaling Up: From Small Stall to Bigger Enterprise
Once you’ve mastered your recipe and built a loyal customer base, you can start thinking about growth.
Buy chickens in bulk for a better price.
Expand your sales points — open a second stall, partner with more delivery apps, or rent a small space for a restaurant.
You can also diversify — sell fried chicken combos with sides like fries, salads, or drinks.
Every step forward increases your profit and strengthens your brand.
Challenges and How to Overcome Them
No business is without challenges.
Sometimes oil prices go up, or chicken prices spike due to market shortages.
You might face competition or slow sales during rainy seasons.
But with good planning — keeping some savings, being flexible with pricing, and always focusing on quality — you can ride these waves.
Remember, consistency and customer satisfaction are your best defenses.
Final Thoughts: Why Cheap Chicken Should Never Stop You
Cheap chicken isn’t a reason to lower your price or expect little profit.
Your secret weapon is quality: the spices, the frying technique, the freshness, and your relationship with customers.
Focus on delivering the best fried chicken experience possible.
The market is huge, and people are always looking for delicious, affordable meals.
With hard work, good planning, and passion, fried chicken can be a lucrative and fulfilling business.
So, if you’re ready to start, learn your spices, fry your first batch, and start selling — your customers are waiting.
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