spicy fried chicken Archives | CaribbeanPot.com

Fried Chicken! There are as many ways to make this iconic dish as there are people who claim that their recipe is the greatest on the planet. While I won’t make such a bold statement, I will say this fried Chicken will rival and ‘better’ many of the recipes you’ve tried before. After-all my mommy taught me how to rock this one.

You’ll Need…

10-14 Chicken drumsticks
1 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
1/8 teaspoon black pepper
1/2 medium onion (grated)
1/2 teaspoon hot sauce (I used homemade Peppersauce)
1 teaspoon Curry Powder (madras blend)
1 1/2 tablespoon corn starch

To season the oil…

5-8 sprigs of thyme
2 scotch bonnet peppers
1 head of garlic (cut in half – skin on)
3-4 cups vegetable oil

TIP! Pre-heat the oil to 350ºF – While the chicken is frying, adjust the heat to maintain 325ºF in the oil.

It’s time to season and marinate your cleaned chicken drumsticks. In a large bowl or large zipper bag, add the chicken, Caribbean Green Seasoning, salt, black pepper, pepper-sauce, curry powder, corn starch (it will give the chicken a crispy finish) and grate in the onion. Mix well and set in the fridge to marinate for 2 hours (at least).

It’s time set up your frying station and heat the oil – heavy skillet and around med-high heat. Basically I have the seasoned and marinated chicken (room temperature now), the cast iron pan and a sheet pan with a wire rack and tongs.

You have 2 options here. As the oil heats, add the garlic, thyme and scotch bonnet peppers. Or as in my case, I added the first batch of chicken to the pan, then added the garlic, scotch bonnets and thyme. Do NOT over-crowd the pan with chicken pieces or the temperature of the oil will drop and you’ll get soggy/oily chicken. Do NOT over-fill the pan with oil – leave room for when you add the chicken pieces to fry. And DO NOT break the scotch bonnet peppers, or you will release the beast.

It will take between 15-20 minutes to cook the chicken (depending on the size of the drumsticks) all the way through and do remember that as the chicken cools it will go a bit darker in color. Set on to the wire rack to drain off any excess oil and if you want you can sprinkle on some additional salt while they’re still hot. Keep in mind that I’ve cut back on the amount of salt I use in my daily diet.

Such a simple yet delicious way to prepare fried chicken as we do in Caribbean. Try to not skip seasoning the oil as I did, this adds a wonderful flavor to the completed fried chicken.

Don’t forget to watch the video below. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry

The Ultimate Island Spicy Fried Chicken.

May 27, 2025June 28, 201611 Comments

I must have been about 10 years old when my aunt and uncle had gone on vacation in Canada and I spent the nights (weekends) with my older cousin. With an entire house to ourselves, you can only imagine the commess (creative trouble) we got into. It was about 11 pm one night when we decided we’d make fried chicken. Beyond the total destruction of the kitchen (oil and flour everywhere), we ended up with bland over-cooked chicken. As with any true Caribbean child, we employed the use of peppersauce, ketchup and mustard to salvage things.

By the end of that August Holidays (aka Summer break) we had not only perfected our fried chicken recipe, we started inviting friends to sample. The following recipe is totally different than our childhood one, but that was the start of my affection for fried chicken.

You’ll Need…

4-5 lbs chicken (trimmed)

Seasoning:
1 tablespoon salt
1 teaspoon black pepper
3-5 cups butter milk
1 1/2 tablespoon pepper sauce
1/2 teaspoon grated ginger
1 heaping tablespoon Caribbean Green Seasoning
1/2 teaspoon ground allspice

—————

Veg oil frying

2 cups flour
4 tablespoons corn starch

2 eggs + 1/2 cup of the brine we made
1 teaspoon curry powder
1/2 teaspoon smoked paprika (hot)

Note: for that true heat and authentic Caribbean flavor I recommend you use a Caribbean peppersauce (hot sauce).. there are several recipes on this website if you can’t source one in your grocery. While it’s a spicy fried chicken, you can obviously cut back on the heat level or kick it up further, to your own liking.

Trim off the excess fat and skin off the chicken (please don’t remove all the skin.. you don’t have to eat it later) and wash with the juice of a lime or lemon (not mentioned in the list of ingredients) and cool water. Drain and season with everything mentioned in the ‘seasoning’ part of the ingredient list. I like mixing everything, then adding the butter milk last. Cover and allow to marinate in the fridge overnight for best results. If you’re pressed for time, 2 hours marinating will work on too. When I don’t have buttermilk, I usually use a beer.

After marinating, drain, but save back about 1/2 cup of the brine/marinade. Add that marinade to the eggs, curry powder and hot smoked paprika (add more peppersauce here if you want) and whisk. Then mix the flour and corn starch in a separate bowl.

While your veg oil heats on a medium flame in a deep pot, coat the chicken pieces with the egg mixture, then roll into the flour.. tap off the extra flour. I usually do all the pieces and set aside so when I start frying they’re all ready to go.

Slowly add 3-4 pieces of the chicken to the pot, so you’re not splashing hot oil on yourself. By not crowding the pan, you’ll end up with an overall better ‘fry’. Depending on how big/thick your chicken pieces are they should be fully cooked and golden between 25-30 minutes. Please DON’T fry on a high heat or it will go brown very fast and be under-cooked in the middle.

Remove from the hot oil and drain on paper towels as you fry off the other pieces. You can sprinkle them with some sea salt if you like. I’m cutting back on my sodium intake, so the salt from the marinade was enough for me. Yes, this will be very spicy, but I assure you if you’re a fan of heat.. this will be one of the best fried chicken you’ve ever enjoyed.

Yes, get your “Caribbean” on and serve it up with ketchup, mustard and peppersauce!

Meat & Poultry

Fried Chicken From The Islands.

May 27, 2025September 18, 201053 Comments

caribbean style fried chicken recipe

If you’ve been following the updates on the Facebook Fan page, you would have seen where I was asking for suggestions for a fried chicken recipe, as I had a severe craving and didn’t feel like KFC or Popeye’s! I wanted chicken that had that strong home-fried taste, texture and smell. I wanted to control the spices I used as well, since the goal was to recreate the same sort of chicken I enjoyed as a boy growing up on the islands. I still recall my mom saying “yuh have to let it cool down”, ignoring that and feeling the pain of steaming hot chicken.

Thanks to everyone who left me their suggestions and family secret recipes. Rather than use one, I combined some aspects of all and the end product was simply amazing. When all you see are bones on a plate after your children had their dinner, you know you’ve struck gold with that particular recipe. So again.. thanks to everyone who contributed.

You’ll Need…

For seasoning the chicken:

5-6 LBS chicken pieces (I used legs and thighs)
1 teaspoon peppersauce (hot sauce – use as much as you can tolerate)
1/4 teaspoon black pepper
1/2 teaspoon ginger (powder or as I did – fresh grated)
1 teaspoon green seasoning (see notes below if you don’t have green seasoning)
1 lime / lemon or 3 tablespoons of vinegar to wash the chicken pieces before seasoning.
1 1/2 teaspoon salt

For the dusting:

1-2 cups all purpose flour
1 teaspoon paprika
1/4 teaspoon black pepper

* oil for frying. I shallow fried, so I used about 2 1/2 cups vegetable oil.

* if you don’t have the green seasoning (<< click there for the recipe) mince fine:
– thyme
– scallions
– shado beni or cilantro
– parsley (flat leaf)
– 2 cloves garlic

* You’ll also need 2 eggs.

Start off by trimming of fat and excess skin, but I left a fair amount of skin on the chicken ( you can remove it while you’re eating). I find that the skin give the meat a sort of protection and prevents it from drying out while frying. Then I pour the lime or lemon juice over it (you can also use vinegar). Rinse with water and strain dry. Then it’s on to seasoning the chicken (btw I used dark cuts of meat and I tried to keep them all the same size). In a large bowl use the ingredients mentioned above to season the chicken. Make sure to stir well, cover and allow to marinate in the fridge for about 2 hours.

trini fry chicken

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In a heavy pan, heat the oil on medium/high heat and while this heats up, lets do a couple things.

1. Crack the two eggs into a small bowl and whisk… then add to the bowl with the seasoned chicken and give it a good stir. Try to get all pieces of the chicken coated with this egg mixture.

2. Pour the flour onto a plate and add the paprika and black pepper and mix well.

jamaican fry chicken

seasoning for fried chicken

seasoning flour for fried chicken

The next step is to dust the pieces of chicken into the flour mixture we just made. Be sure to cover all pieces and shake off any excess flour before placing into the hot oil. My pan was not very large, so I did 3 pieces at a time, as I didn’t want to crowd the pan and have it go soggy from the reduction in the oil’s temperature. Depending on how big the pieces of chicken you have and the cut (dark or white meat), the cooking time will vary between 15 and 20 minutes. In my case it took about 18 minutes and I flipped each piece every 4-5 minutes, since I was shallow frying. If you find that the outside is going brown too fast, it’s an indication that your oil may be too hot. Adjust accordingly.

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Remember that it’s hot oil that you’re working with so be very careful. Have a wire tray or paper-towel lined basket ready to place the cooked pieces of chicken to drain off any excess oil. Continue doing in batches and remember to give it a few minutes to cool down before serving.

trinidad fry chicken recipe

trini fried chicken recipe

Give this a try and I’m sure you’ll be amazed at how tasty, moist (without being “wet”) and crispy at the same time. I’d really appreciate it if you leave me a comment below, even if it’s just to say hello. And for those of you who assisted with this recipe on Facebook, thanks. BTW, if you’ve not already connected with us on Facebook, do so NOW by clicking on the image below.

spicy fried chicken

Incredible Caribbean Fried Chicken (gluten free too).

The Ultimate Island Spicy Fried Chicken.

Fried Chicken From The Islands.

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