Fried Chicken Caribbean Style Recipes

CARIBBEAN CURRIED CHICKEN

Steps:

• Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

HAITIAN-STYLE FRIED CHICKEN

Steps:

• Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
• Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.

FRIED CHICKEN, CARIBBEAN STYLE

Steps:

• Toss the chicken in a bowl with the salt, pepper, curry, allspice, garlic, chile, 2 tablespoons water, and the egg. When thoroughly combined, blend in the flour, using your hands. The mixture will be a mess; keep mixing until most of the flour is blended with the other ingredients and coat the chicken-it will never be perfect, so don't spend too much time on it. Refrigerate for at least an hour and up to a day.
• When you're ready to cook, put about 2 inches of oil in a skillet or large deep saucepan and turn the heat to medium-high. When the oil reaches about 325°F-a pinch of flour will sizzle-you can begin to fry the chicken. Dredge each piece in any flour that remains in the bottom of the bowl and gently place in the oil. Do not crowd; cook in batches if necessary (this chicken will stay hot for a good 15 to 20 minutes after it's done anyway). Fry, turning 3 or 4 times, until nicely browned all over, about 20 minutes. At that point the pieces will be done, but if you want to make sure, make a small slit in each piece and check for blood.
• Serve hot, warm, at room temperature, or cold, with lemon or lime wedges.
• Not starkly different, but noticeably so: Omit the allspice; use a Thai chile if you have it. Add 1 tablespoon peeled and minced fresh ginger to the mix and use 2 tablespoons soy sauce or nam pla (Thai fish sauce) instead of water. Everything else remains the same.