FRIED CHICKEN, CARIBBEAN STYLE

Fried Chicken, Caribbean Style image

Yield makes 4 servings

Number Of Ingredients 10

8 chicken thighs or an assortment of chicken pieces, trimmed of excess fat
Salt and black pepper to taste
1 tablespoon curry powder, preferably homemade (pages 592-593)
1/2 teaspoon ground allspice
2 tablespoons minced garlic
1 Scotch bonnet (habanero) or other fresh chile, stemmed, seeded, and minced, or cayenne to taste, optional
1 egg
1 cup flour
Corn, grapeseed, or other neutral oil for deep-frying
Lemon or lime wedges for serving

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.