First up is Shan’s Crispy Fried Chicken. Golden, crispy fried chicken seasoned with fresh herbs and bold Jamaican flavours. This family favourite is crispy on the outside, juicy on the inside, and perfect for sharing at any gathering.
Preparation Time: 20 minutes (plus at least one hour marinating)
Cooking Time: 15-20 minutes
Serves: 4-6
Ingredients
For the Chicken
Shan’s Crispy Fried Chicken (Photo: Alan Smith)
• Whole chicken, cut into serving pieces
• 2 stalks scallion, chopped
• 4 sprigs fresh thyme
• 3 cloves garlic, minced
• 1 Scotch bonnet pepper, finely chopped
• 2 tbsp Maggi Chicken Seasoning
• 1 tsp garlic powder
Shanice Gore adds the chicken to a large skillet with vegetable oil over medium heat. (Photo: Alan Smith)
• 1 tsp onion powder
For the Coating
• 2 cups all-purpose flour
• ¼ cup cornstarch
• 1 tbsp Maggi Chicken Seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
For Frying
Cook the chicken for six to eight minutes per side, turning occasionally, until golden brown. (Photo: Alan Smith)
• 2-3 cups vegetable oil (or enough to come halfway up the chicken pieces)
• 3 cloves garlic, lightly crushed
• 4 sprigs fresh thyme
• 1 whole Scotch bonnet pepper
Method
1) Wash and pat the chicken dry. In a large bowl, season the chicken with the scallion, thyme, garlic, Scotch bonnet pepper, Maggi Chicken Seasoning, garlic powder, and onion powder. Mix well until every piece is evenly coated. Cover and marinate for at least one hour, or overnight for even more flavour.
2) In a separate bowl, combine the flour, cornstarch, Maggi Chicken Seasoning, garlic powder, and onion powder to make the seasoned coating.
Gore moves each batch to a wire rack to drain excess oil prior to serving. (Photo: Alan Smith)
3) Dredge each piece of chicken in the flour mixture, pressing lightly so the coating adheres well. Shake off any excess flour.
4) Heat the vegetable oil in a large deep skillet over medium heat. Once the oil is hot, carefully add the crushed garlic, thyme sprigs, and whole Scotch bonnet pepper to infuse the oil with flavour.
5) Fry the chicken in batches, being careful not to overcrowd the pan. Cook for six to eight minutes per side, turning occasionally, until the chicken is golden brown, crispy, and cooked through with an internal temperature of 165°F (74°C).
6) Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain any excess oil. Allow it to rest for a few minutes before serving.
Serving Suggestion: Serve hot with creamy mac and cheese or classic potato salad for a delicious meal that’s perfect for sharing with family and friends.
Photos: Alan Smith
Recipe by Shanice Gore
