Fried Chicken, Caribbean Style

Name: Fried Chicken, Caribbean Style
Yield: makes 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 592–593); 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

December 14, 2011

Whenever you’re deep-frying, remember this: A vessel with deep sides will reduce spattering. A broader vessel will allow you to fry more pieces at once but will require considerably more oil; a narrower vessel will conserve oil but will mean you must cook in batches. The choice is yours. Coconut Rice (page 516) or Plantains in Coconut Milk (page 472) would be sensational here, but as you know, fried chicken goes well with anything.

Recipe notes

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