Spicy Caribbean Fried Chicken

This is a great recipe you can serve it with this Caribbean Cole slaw and or fried plantains.
  • 3½- 4 pound whole chicken (cut into 10 pieces)
  • 1 teaspoon salt
  • ¾ teaspoon chicken bouillon powder
  • 2-3 teaspoons hot sauce
  • 2 teaspoons minced garlic
  • 1 teaspoons minced ginger
  • 1-teaspoon white pepper
  • 1-tablespoon sweet paprika
  • 1-teaspoon curry powder
  • 2-3 teaspoons minced thyme
  • 2 cup purpose flour
  • 1 teaspoon baking powder
  • 1 Tablespoon paprika
  • ¾ teaspoon (salt adjust to taste)
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1-1/2 Tablespoons dried herbs (Thyme, Oregano, Parsley)
  • 1 cup milk
  1. Place chicken in a large bowl. Then seasoned with all the ingredients
  2. Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge. Marinate for about an hour or preferably over night,
  3. Add 1 cup of milk in the marinated chicken.
  4. mix together the flour, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
  5. Dredge the chicken in the flour mixture, shaking any excess flour.
  6. Heat oil in a deep fryer or cast iron skillet to 375 degrees F .
  7. Using a thong place chicken carefully and slowly place the chicken in the hot oil work in batches. Do not over crowd the skillet .Fry the chicken until golden brown, turning once, 10 to 20 minutes, depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing chicken with fork.
  8. Drain the chicken on paper towels set on a wire rack.
  9. Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

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