Caribbean Style Fried Chicken
Indulge in the bold, vibrant flavors of the Caribbean with this irresistible Caribbean-Style Fried Chicken recipe. Juicy chicken drumsticks and thighs are marinated in a tantalizing blend of lime juice, garlic, fiery scotch bonnet pepper, thyme, and warm spices like allspice, cinnamon, and paprika—ensuring every bite bursts with tropical zest. The double-dredging technique, using a spiced flour and cornstarch mixture with an egg wash, creates an exquisitely crispy, golden crust that perfectly contrasts the tender, flavorful meat. Fried to perfection and garnished with fresh green onions, this dish is ideal for serving alongside Caribbean favorites like rice and peas or fried plantains. Ready in under an hour and brimming with authentic island flair, this fried chicken will transform your dinner table into a tropical escape!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 tablespoons Lime juice
- 3 cloves Garlic, minced
- 1 pepper Scotch bonnet pepper, finely chopped
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Allspice powder
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground cinnamon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 4 cups Vegetable oil for frying
- 2 pieces Eggs, beaten
- 0.5 cup Milk
- 2 tablespoons Chopped green onions (optional garnish)
Instructions
In a large bowl, combine the chicken pieces with lime juice, minced garlic, scotch bonnet pepper, thyme leaves, allspice, paprika, cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Mix thoroughly to ensure the chicken is well-coated in the seasoning. Let marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
In a separate shallow dish, combine the flour, cornstarch, remaining 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
In another shallow dish, whisk together the beaten eggs and milk to create an egg wash.
Heat the vegetable oil in a large, deep frying pan or Dutch oven over medium-high heat. The oil should reach 350°F (175°C).
Take each chicken piece and dredge it in the flour mixture, shaking off any excess. Dip the floured chicken into the egg wash, then return it to the flour mixture for a second coating.
Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry each piece for about 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the fried chicken and place on a wire rack or paper towel-lined plate to drain any excess oil.
Garnish with chopped green onions, if desired, and serve warm with your favorite Caribbean side dishes, such as rice and peas or fried plantains. Enjoy!
Nutrition Facts
Calories |
11432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1071.9 g | 1374% | |
| Saturated Fat | 170.1 g | 850% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1497 mg | 499% | |
| Sodium | 5763 mg | 251% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 9.3 g | ||
| Protein | 309.4 g | 619% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 441 mg | 34% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3545 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
