Chef Nicola Blaque puts a Caribbean twist on a Southern favorite with her island-style fried chicken. This flavorful recipe starts with a bold brine and ends with a crispy crust seasoned with spices like cayenne, allspice, and turmeric. It’s the ultimate comfort food with a tropical soul.
recipe 
yields
Serves 4
Brining will take at least 8 hours.
3 pounds bone-in chicken pieces (thighs and legs)
¼ cup kosher salt
2 tablespoons white sugar
2 garlic cloves, smashed
1 tablespoon whole peppercorns
2 fresh thyme sprigs
1 lemon, sliced
1 bay leaf
2 cups flour
½ cup cornstarch
1 tablespoon smoked paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoon white pepper
1½ teaspoons cayenne pepper
1 teaspoon celery salt
½ teaspoon ground allspice
¼ teaspoon garam masala
Pinch of ground turmeric
6 cups vegetable oil
Honey, pinch of cayenne, and thyme leaves for garnish (optional)
Deep-fry thermometer
Note
For the brine:
For the seasoned flour mix:
For frying:
Special equipment:
steps
- Brine the chicken: Fill a large pot with 1 quart of water and add all ingredients except chicken; bring to a simmer to dissolve. Cool completely, then add chicken. Refrigerate 8 to 12 hours or overnight.
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Create seasoned flour mix: Mix all ingredients thoroughly in a large bowl.
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Bread the chicken: Remove chicken from brine and pat dry. Dredge chicken in seasoned flour until fully coated. Press flour firmly to create a thick, dry crust. Let rest on a wire rack for 10 minutes before frying.
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Fry the chicken: Heat oil to 325 degrees in a heavy pot. Fry chicken in batches, turning occasionally, until breading is golden brown and internal temperature reaches 165 degrees, about 12 to 15 minutes. Rest on wire rack to keep crispy. Drizzle with a mix of warm honey, a pinch of cayenne, and thyme before serving.
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Recipe by
Nicola Blaque of The Jerk Shack and Freight Fried Chicken in San Antonio, Texas -
Contributing City
San Antonio
