Fried Chicken A Caribbean Lunch Time Favorite
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Ingredients
Adjust Servings
2 to 3 lbs Chicken Parts (do not remove skin, although you could) | |
2 to 3 tablespoons Chicken Seasoning (homemade); or buy ready-made | |
1 or more cup Flour (white or wheat) | |
2 to 3 cups Cooking Oil - use to deep fry chicken only | |
1 teaspoon Salt |
THE CHEF RECOMMENDS BLENDING ANY OR ALL THESE HERBS IN SEASONING,.! (for those who wants to rub on fish powdered seasonings add: 1 + 1/2 tablespoons of All Purpose Seasoning, 1 teaspoon of Tenderizer instead):
1 tablespoon Cilantro or Parsley (dried or fresh) - flake it - optional | |
1 ½ tablespoons Rosemary (dried or fresh) - flake it | |
½ teaspoon Tarragon (dried or fresh) - flake it | |
½ teaspoon Tarragon (dried or fresh) - flake it | |
½ teaspoon Marjoram (dried or fresh) - flake it | |
½ teaspoon Sage (dried or fresh) - flake it |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Preparation:
Wash, strip, and dice seasonings good. Wash Chicken clean as well!
Marinade the chicken parts for some hours or overnight.
Mark as complete
2.
Cook it:
To deep fry chicken, put a medium stew pot or a sauce pan on medium/low heat (4), and then add oil 1/3 full. Allow cooking oil to hot 350 degree F.
While you wait, flour chicken 2 minutes before frying it.
Allow to fry golden on one side 6 to 8 minutes. Flip it, and then fry other side the same time.
Ensure chicken is fried properly, and then finished.
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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