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Fried Chicken From The Islands Recipe

Ingredients

How to make it

  • Start off by trimming of fat and excess skin, but I left a fair amount of skin on the chicken ( you can remove it while you’re eating). I find that the skin give the meat a sort of protection and prevents it from drying out while frying. Then I pour the lime or lemon juice over it (you can also use vinegar). Rinse with water and strain dry. Then it’s on to seasoning the chicken (btw I used dark cuts of meat and I tried to keep them all the same size). In a large bowl use the ingredients mentioned above to season the chicken. Make sure to stir well, cover and allow to marinate in the fridge for about 2 hours.
  • In a heavy pan, heat the oil on medium/high heat and while this heats up, lets do a couple things.
  • 1. Crack the two eggs into a small bowl and whisk… then add to the bowl with the seasoned chicken and give it a good stir. Try to get all pieces of the chicken coated with this egg mixture.
  • 2. Pour the flour onto a plate and add the paprika and black pepper and mix well.
  • The next step is to dust the pieces of chicken into the flour mixture we just made. Be sure to cover all pieces and shake off any excess flour before placing into the hot oil. My pan was not very large, so I did 3 pieces at a time, as I didn’t want to crowd the pan and have it go soggy from the reduction in the oil’s temperature. Depending on how big the pieces of chicken you have and the cut (dark or white meat), the cooking time will vary between 15 and 20 minutes. In my case it took about 18 minutes and I flipped each piece every 4-5 minutes, since I was shallow frying. If you find that the outside is going brown too fast, it’s an indication that your oil may be too hot. Adjust accordingly.
  • Remember that it’s hot oil that you’re working with so be very careful. Have a wire tray or paper-towel lined basket ready to place the cooked pieces of chicken to drain off any excess oil. Continue doing in batches and remember to give it a few minutes to cool down before serving.
  • Green Seasoning:
  • Rough-cut veggies into smaller pieces so it’s easier to manage and work in the blender or food processor.
  • Add all the ingredients into your food processor or as in my case, a blender (I’m sure my wife is mad at me for showing you our prehistoric blender)… including the water. You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades.
  • Personally I like to liquify my blend to the consistency of pesto or even a bit more liquid. However you have the choice at this point to make a bit more chunky-like if you wish.
  • Storage Tips!
  • From this batch I have a plastic container that I pour half into and keep in the fridge for everyday use, the other half I pour into a freezer zip lock bag and freeze until I get through the batch in the fridge. Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.
  • You can also get a couple ice cube trays from the dollar store and fill each ice cube area 1/4 up with the seasoning mix and then freeze. Then when it’s frozen, you can dump the cubes into a freezer bag and place back in the freezer. Now whenever you’re cooking, all you have to do is grab a cube and use.
  • You’ll notice that after time the once brilliant green color will go darker, don;t be alarmed. That’s natural!

Reviews & Comments 1

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  • choclytcandy 13 years ago
    I used this seasoning to fry fish and it was de-lish. The marinade turns the meat a greenish color, but this does not distract from the taste at all. I added curry powder to the flour and our guests could not get enough.
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choclytcandy Dallas, Dallas

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