Caribbean-Style Fried Chicken

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  chicken drumsticks, about 1 pound total
• 4  chicken thighs, about 1 pound total

• Marinade

• 2  teaspoons curry powder (homemade is best)
• 1  garlic clove, finely minced
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon paprika (I used smoked paprika)

• Coating

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

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.