Prep 20 mins
Cook 45 mins
Natives of Barbados (who call themselves Bajans) love this fried chicken with fiery spices. It is a version of "seasoning up" as it's called on many islands. You might even prefer to refrigerate the chicken with the spices for an hour or two, to let the flavors really take hold. From "Caribbean Cooking" by John DeMers.
- 4 lbs whole chickens
- seasoning, mix (see below)
- vegetable oil, for deep-frying
- 1 cup all-purpose flour
- salt & freshly ground black pepper
- 2 eggs, lightly beaten
- 3 1⁄2 cups unseasoned breadcrumbs
- 2 medium onions
- 2 parsley sprigs, chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh marjoram
- 1 tablespoon chopped fresh chives
- 1⁄2 teaspoon ground cloves
- 2 garlic cloves, chopped
- 2 scotch bonnet peppers or 2 jalapeno chiles, chopped
- 1 teaspoon paprika
- 1 lime, juice of
- Bring a large pot of salted water to a boil.
- Add chicken, then reduce heat, cover and simmer until chicken is tender, 30 to 40 minutes.
- Prepare Seasoning Mix.
- Drain chicken and pat it dry.
- Cool completely, then cut into 8 serving pieces.
- Cut a long, deep pocket in meaty part of each piece, filling each pocket with about 2 tablespoons of Seasoning Mix.
- Heat oil in a deep-fryer or large skillet to 375F (190C) or until a 1-inch bread cube turns golden brown in 50 seconds.
- On a large plate, combine flour, salt and pepper; coat chicken pieces, shaking off any excess flour.
- Dip pieces into beaten eggs, then roll them in bread crumbs to coat thoroughly.
- Fry in batches (without crowding) until golden brown, 2 to 3 minutes on each side.
- Drain on paper towels.
- Seasoning Mix:.
- Peel and coarsely chop onions.
- Place them with remaining ingredients in a blender or food processor fitted with the steel blade.
- Process 1 to 2 minutes, until fairly smooth. (This mixture can be spooned into a jar and refrigerated several weeks for use as needed.).