"Jamrockin" Fried ChickenOK, this......is the chicken recipe that reminds me of my Granny's kitchen, sometimes she will coat the chicken so it's extra "cripsy" and so flavorful. but what I love is the way she would flavor the oil when it's being heated by adding in a whole Scotch Bonnet Pepper, you get the flavor but not the heat. I love it. I wanted even more flavor to my oil, so I made a few more additions.....
Try it, love it, do it again...... that's it.
8 pieces chicken, cleaned (remove excess fat)
1 cup flour
1/2 cup corn starch
2-3 oz of My All-Purpose Seasoning
2 oz soy sauce
Oil for frying
1 whole Scotch Bonnet Pepper with the stem still intact and with no open abrasions
1 oz pimento seeds
3 cloves garlic slightly crushed
Pour oil in a large heavy bottom pot on medium high heat, just enough for a semi-deep fry, add in the pepper.garlic and pimento seeds.
Put cleaned chicken in a bowl, sprinkle on My All-Porpuse Seasoning with clean hands or you can use gloves, rub the seasoning into the chicken covering every nook and cranny. Wash hands thoroughly.
Combine flour and corn starch in a shallow container, start coating chicken pieces, shake off excess flour. Gently place coated chicken in hot oil, skin side down, but do not over crowd pot.
Fry chicken until both sides are golden brown on both sides. Remove the garlic cloves and the Scotch Bonnet to avoid them from burning, set aside for making sauce.
You can finish chicken in pot until clear juices run out when testing with a fork,place on paper towel for the excess oil or you could place chicken in the oven at 350 on a baking sheet until done.
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