Name: Caribbean-Style Fried Chicken
Cook time: 35 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 chicken drumsticks, about 1 pound total; 4 chicken thighs, about 1 pound total; 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); 1 1/4 cups milk; 1 cup flour (or more); oil, for frying

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Recipe by COOKGIRl

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Caribbean-Style Fried Chicken created by ImPat

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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:: 35mins
Serves:
Units:

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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

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.

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RECIPE MADE WITH LOVE BY

@COOKGIRl

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@COOKGIRl

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"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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photo by ImPat

3/3/2014

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review by ImPat

3/3/2014

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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photo by alligirl

9/6/2013

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review by alligirl

9/6/2013

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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photo by twissis

9/3/2013

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