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.
- 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.
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/
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.
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.