Fried Chicken, Caribbean Style Recipe

Name: Fried Chicken, Caribbean Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs or an assortment of chicken pieces, trimmed of excess fat; Salt and black pepper to taste; 1 tablespoon curry powder, preferably homemade (pages 592593); 1/2 teaspoon ground allspice; 2 tablespoons minced garlic; 1 Scotch bonnet (habanero) or other fresh chile, stemmed, seeded, and minced, or cayenne to taste, optional; 1 egg; 1 cup flour; Corn, grapeseed, or other neutral oil for deep-frying; Lemon or lime wedges for serving

Servings: persons

1
Toss the chicken in a bowl with the salt, pepper, curry, allspice, garlic, chile, 2 tablespoons water, and the egg.
2
When thoroughly combined, blend in the flour, using your hands.
3
The mixture will be a mess; keep mixing until most of the flour is blended with the other ingredients and coat the chickenit will never be perfect, so dont spend too much time on it.
4
Refrigerate for at least an hour and up to a day.
5
When youre ready to cook, put about 2 inches of oil in a skillet or large deep saucepan and turn the heat to medium-high.
6
When the oil reaches about 325Fa pinch of flour will sizzleyou can begin to fry the chicken.
7
Dredge each piece in any flour that remains in the bottom of the bowl and gently place in the oil.
8
Do not crowd; cook in batches if necessary (this chicken will stay hot for a good 15 to 20 minutes after its done anyway).
9
Fry, turning 3 or 4 times, until nicely browned all over, about 20 minutes.
10
At that point the pieces will be done, but if you want to make sure, make a small slit in each piece and check for blood.
11
Serve hot, warm, at room temperature, or cold, with lemon or lime wedges.
12
Not starkly different, but noticeably so: Omit the allspice; use a Thai chile if you have it.
13
Add 1 tablespoon peeled and minced fresh ginger to the mix and use 2 tablespoons soy sauce or nam pla (Thai fish sauce) instead of water.
14
Everything else remains the same.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 chicken thighs or an assortment of chicken pieces, trimmed of excess fat, Salt and black pepper to taste, 1 tablespoon curry powder, preferably homemade (pages 592593), 1/2 teaspoon ground allspice, and more.

Yes, Fried Chicken, Caribbean Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Chicken, Caribbean Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions