Prep 10 mins
Cook 30 mins
This is from the New York Times. Enjoy!
- 1 good chicken, cut into serving pieces or 8 -10 chicken legs with thigh, trimmed of excess fat
- salt and pepper
- 1 tablespoon curry powder
- 1⁄2 teaspoon ground allspice
- 2 tablespoons minced garlic
- 1 habaneros or 1 other fresh chili, stemmed,seeded and minced or 1 cayenne, to taste (optional)
- 1 egg
- 1 cup flour
- lard, and
- butter, combined or vegetable oil
- lemon wedges or lime wedge (to garnish)
- In a bowl, toss chicken with salt, pepper, curry, allspice, garlic chilli, egg and 2 tablespoons water.
- When thoroughly combined, blend in flour, using your hands.
- Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery).
- Let sit while you heat fat; at this point chicken can marinate, refrigerated, for up to a day.
- Choose a skillet or casserole at least 12 inches in diameter that can be covered.
- Add enough fat to come to a depth of about 1/2 inch and turn heat to medium-high.
- If you are using butter, skim any foam as it rises to the surface.
- When oil is hot (a pinch of flour will sizzle) raise heat to high.
- Slowly add chicken pieces to skillet (if you add them all at once, temperature will plummet).
- Cover skillet, reduce heat to medium-high and cook for 7 minutes.
- Uncover skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
- Turn chicken again and cook for about 5 minutes, turning as necessary to ensure that both sides are golden brown.
- Remove chicken from skillet and drain on paper towels.
- Serve chicken at any temperature, with lemon or lime wedges.