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    You are in: Home / Recipes / Caribbean-Style Fried Chicken Recipe
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    Caribbean-Style Fried Chicken

    Caribbean-Style Fried Chicken. Photo by I'mPat

    1/5 Photos of Caribbean-Style Fried Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    Cookgirl's Note:

    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.

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    Units: US | Metric



    • 1 1/4 cups milk
    • 1 cup flour (or more)
    • oil, for frying


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

    Ratings & Reviews:

    • on March 03, 2014


      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/

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    • on September 06, 2013


      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.

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    • on September 03, 2013


      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.

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    Read All Reviews (6)


    Nutritional Facts for Caribbean-Style Fried Chicken

    Serving Size: 1 (276 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 484.3
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 7.5 g
    Cholesterol 148.7 mg
    Sodium 170.9 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 1.3 g
    Sugars 0.1 g
    Protein 36.2 g

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