Fried Chicken Caribbean Style Recipes

CARIBBEAN-STYLE FRIED CHICKEN

Caribbean-Style Fried Chicken image

Actually, fried and baked. This is easy to put together! Equally good hot from the oven or served cold at a picnic. The first time I made this I used skinless chicken and it was really delicious! From The Caribbean Cookbook by Hermes' House Publications.

Provided by COOKGIRl

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 chicken drumsticks, about 1 pound total
4 chicken thighs, about 1 pound total
2 teaspoons curry powder (homemade is best)
1 garlic clove, finely minced
1/2 teaspoon ground black pepper
1/2 teaspoon paprika (I used smoked paprika)
1 1/4 cups milk
1 cup flour (or more)
oil, for frying

Steps:

Stir together the marinade and toss to coat with the chicken pieces in an ovenproof baking dish.
Marinate the chicken for at least 2 hours but up to 12 hours. The longer it marinates, the more intense the flavor.
Once marinade time is completed, transfer the chicken pieces to a bowl and soak in the milk for 15-20 minutes. Transfer back to the baking dish. Discard the milk.
Preheat oven to 350 degrees.
In a large saute pan heat up a little bit of oil. Dredge the chicken pieces in the flour, shake off the excess flour, and add to the heated pan. Do not crowd the pan.
Fry the chicken pieces until light brown but not cooked all the way through.
With slotted spoon, transfer the chicken pieces back to the baking dish and bake for about 35-40 minutes or until cooked through and golden brown.

Nutrition Facts : Calories 484.3, Fat 24, SaturatedFat 7.6, Cholesterol 148.8, Sodium 170.9, Carbohydrate 28.6, Fiber 1.4, Sugar 0.1, Protein 36.3

FRIED CHICKEN, CARIBBEAN STYLE

Fried Chicken, Caribbean Style image

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.

Yield makes 4 servings

Number Of Ingredients 10

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

Steps:

Toss the chicken in a bowl with the 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-it will never be perfect, so don't spend too much time on it. Refrigerate for at least an hour and up to a day.
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°F-a pinch of flour will sizzle-you can begin to fry the 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 to 20 minutes after it's done anyway). Fry, turning 3 or 4 times, until nicely browned all over, about 20 minutes. 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.
Serve hot, warm, at room temperature, or cold, with lemon or lime wedges.
Not starkly different, but noticeably so: Omit the allspice; use a Thai chile if you have it. 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. Everything else remains the same.

HAITIAN-STYLE FRIED CHICKEN

Haitian-Style Fried Chicken image

This fried chicken recipe has Haitian roots. It varies from traditional American recipes but is just as good. The longer you leave it to marinate, the better. You may sprinkle freshly squeezed lemon juice on top if you like.

Provided by cremebrulee

Categories World Cuisine Recipes Latin American Caribbean

Time 12h36m

Yield 6

Number Of Ingredients 10

Ingredients

3 pounds chicken legs
1 cup lemon juice
½ white onion, chopped
1 head garlic, cloves separated and minced
3 tablespoons seasoned salt
3 tablespoons paprika
3 tablespoons ground thyme
2 tablespoons ground black pepper
2 tablespoons whole cloves
vegetable oil for frying

Steps:

Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 27.2 g, Cholesterol 136.8 mg, Fat 36.5 g, Fiber 4.2 g, Protein 35.1 g, SaturatedFat 8.1 g, Sodium 1811.1 mg, Sugar 1.5 g

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