Caribbean-Style Fried Chicken

Total Time
35mins
Prep 0 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

  1. Stir together the marinade and toss to coat with the chicken pieces in an ovenproof baking dish.
  2. Marinate the chicken for at least 2 hours but up to 12 hours. The longer it marinates, the more intense the flavor.
  3. 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.
  4. Preheat oven to 350 degrees.
  5. 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.
  6. Fry the chicken pieces until light brown but not cooked all the way through.
  7. 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.
Most Helpful

5 5

I scaled back for 2 and used what we call a Maryland cut (thigh and leg kept intact) and when eating it was OMG the curry flavour (I used a hot Madras home made curry mix and I can assure you that it is blow you socks off material) but the taste on the chicken was fantastic even though it only had 2 1/2 hour to marinate and after browning I allowed 45 minutes to cook and the result was beautifully moist chicken that was oh so delicious, thank you Cookgirl, made Make My Recipe/

5 5

This was simple to execute and flavorful. I used boneless breasts, as they were on hand, marinated for the minimum time and I seasoned the flour before dredging the chicken. It got a nice crust in the pan, but was a bit soggy from the oven, but I guess that is to be expected. Thanks for sharing a tasty recipe, Cookgirl.

5 5

Made for the Goddesses of ZWT-9 & for Family Picks because fried chicken is a fave ?comfort food?. The prob w/giving in to the urge for this comfort food is the frying part. I was attracted to the flavor profile & the fact it was more baked then fried. It is such an easy-fix & was made exactly as written except for the use of 3 skinless & boneless chicken breasts. 1 was quite lrg & cut into medallions. The other 2 were split & made 2 lrg chicken tenders each. My only fear was that the breast meat would be dry, but that would have been my bad if it happened. I need not have worried as the outside was crisp & the meat was moist & flavorful. It was served w/Cane Sauce (For Dippin' Chicken) by Random Rachel, an ?empty the fridge? salad, steamed cauliflower & Greek Oregano and Lemon (Abm) by mersaydees ? A dandy DH-pleaser of a meal! Thx for sharing this recipe w/us.