Fried Chicken

Fried Chicken, Caribbean Style

The direction say that mixing the chicken up for marinating is mess and boy is it!!!

Makes: 4 servings
Time: 2 hours, largely unattended


8 chicken thighs (I used boneless chicken breast)
Salt and black pepper to taste
1 Tablespoon curry powder
1/2 ground all spice ( I did not have any do I used 1/4 teaspoon of cinnamon and 1/4 teaspoon clove)
2 Tablespoon minced garlic (so I have to admit I read this wrong and put ginger in, after see the mistake I added garlic too.)
1 Scotch bonnet seeded, and minced, or cayenne to taste (I used cayenne)
1 egg
1 cup flour
Corn oil for deep frying
Lemon or lime wedges for serving


1. Toss the chicken in a bowl with salt, pepper, curry, allspice, garlic, chile, 2 tablespoons water, and the egg. When thoroughly combined, blend in the flour, using your hands. The mixture will be a mess! Keep mixing until most of the flour is blended with the other ingredients and coat the chicken-ti will never be perfect, so don't spend too much time on it. Refrigerate for at least an hour and up to a day.


2. When you're ready to cook, put about 2 inches of oil in a skillet or large deep saucepan and turn the heat to medium-high. When the oil reaches about 325 degrees- a pinch of flour will sizzle-you can begin to fry chicken. Dredge each piece in any flour that remains in the bottom of the bowl and gently place in the oil. Do not crowd; cook in batches if necessary (this chicken will stay hot for a good 15-20 minutes). Fry, turning 3-4 minutes, until nicely browned all over, about 20 minutes. At that point the piece will be done but if you want to make sure, make a small slit in each piece and check for blood.



3. Serve hot, warm, at room temperature, or cold with lemon or lime wedges.



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