Entree: Barbados – National Cuisine – Bajan Fried Chicken (Crispy Caribbean-style fried chicken marinated in Bajan herbs and spices)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
15 min
Additional
30 min
Total
1 hr 15 min
Ingredients
- 8 bone-in chicken pieces, approx. 6 oz (170 g) each
- 1 cup (240 ml) buttermilk
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) Browning sauce
- 3 cloves garlic, minced
- 2 green onions, chopped
- 2 sprigs fresh thyme, leaves chopped
- 1 small scotch bonnet pepper, seeded and finely chopped (optional for heat)
- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 1 tbsp (8 g) sweet paprika
- 2 tsp (8 g) garlic powder
- 2 tsp (8 g) onion powder
- 1 tsp (6 g) cayenne pepper
- 1 tsp (6 g) kosher salt (for dredge)
- Vegetable oil for frying, about 4 cups (960 ml)
Instructions
1. In a large bowl combine buttermilk, lime juice, 1 tsp salt, 1 tsp black pepper, Browning sauce, garlic, green onions, thyme, and scotch bonnet. Add the chicken pieces, pressing to coat. Cover and refrigerate at least 4 hours or overnight.
2. In a shallow dish whisk together flour, cornmeal, paprika, garlic powder, onion powder, cayenne, and 1 tsp kosher salt.
3. Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to form an even coating. Place on a wire rack and let rest 15–20 minutes to set the crust.
4. Heat oil in a deep heavy skillet or Dutch oven to 350°F (175°C). Use enough oil to come halfway up the sides of the chicken pieces.
5. Fry the chicken in batches, careful not to overcrowd, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–16 minutes per batch depending on piece size. Adjust heat to maintain oil temperature.
6. Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep warm. If desired, serve with a peppery Bajan gravy or hot sauce and rice and peas.
