As a little fella growing up in Trinidad, I remember those special evenings when Mom would fry chicken for us. It wasn’t the fast-food kind, but something better, homemade, seasoned with love and our traditional Caribbean Green Seasoning. For this Crispy Fried Chicken, I wanted to capture that same magic. This recipe is inspired by Mom’s, but with a small twist that adds crunch and island flavor.
Instead of breadcrumbs, I use crushed salted crackers, what we lovingly called “Crix” back in the day. My brother and I would race to see who got to use the belna (rolling pin) to crush them just right. You’ll taste the Caribbean roots in every crispy bite, marinated in buttermilk and fried to perfection. Whether you’re making chicken strips for the kids or spicing it up with peppersauce for the adults, this one brings back those kitchen memories with a modern edge.
I used this batch to make fried chicken sandwiches, and let me tell you, it was perfect for that. The crispy coating held up beautifully, giving each sandwich bite that satisfying crunch.
Ingredient Guide
- Boneless Chicken Thighs: Tender and juicy, skin-on for flavor and crispiness.
- Salt: Enhances the natural flavor of the chicken.
- Black Pepper: Adds gentle heat and depth.
- Caribbean Green Seasoning: A bold mix of herbs and aromatics central to Caribbean cooking.
- Worcestershire Sauce: Brings umami and complexity.
- Curry Powder: Offers warmth and earthiness.
- Sesame Oil: Adds a subtle nutty undertone.
- Grated Ginger: Bright and aromatic with a hint of spice.
- Buttermilk:Tenderizes the meat and helps the coating stick.
- Crushed Salted Crackers: Crunchy and savory, they form the golden crust.
- Vegetable Oil: Used for deep frying.
Shopping Made Easy
- You can find boneless, skin-on chicken thighs at most large supermarkets or ask your butcher to prep them.
- Buttermilk is typically near the milk or cream section. If unavailable, see the tip below for a simple DIY version.
- Caribbean green seasoning is available in Caribbean grocery stores, or you can make it at home.
- Crix or similar salted crackers can be substituted with any sturdy, lightly salted crackers if necessary.
- Use a high smoke point oil like canola or vegetable oil for frying.
Cooking Notes from the Kitchen
- Let the chicken marinate in buttermilk and seasoning overnight for best results.
- After each fry batch, skim out any loose crumbs in the oil to prevent burnt bits affecting the next round.
- Always use a wire rack to drain fried chicken, paper towels can make it soggy.
- If you’re looking for a lighter option, this recipe adapts well to air frying.
Can I make buttermilk?
Yes! For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes to curdle slightly. Use as needed.
What else can I add to enhance the flavor of this Crispy Fried Chicken?
Mix in dry herbs like thyme or oregano and some freshly ground black pepper into your crushed cracker coating. For a spicy twist, add your favorite hot sauce or a teaspoon of smoked paprika for depth.
Can I use chicken breasts or tenders instead of thighs?
Absolutely. Chicken tenders or thinly sliced breasts work great for chicken strips and cook even faster.
What’s the best way to crush the salted crackers?
Place the salted crackers in a sealed zip-top bag and crush with a rolling pin (belna) until medium-coarse. Avoid turning them to powder.
How do I know the chicken is fully cooked?
Use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C).
Mom’s Crispy Fried Chicken
Ingredients
- 6 boneless chicken thighs skin on
- 3/4 tablespoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Caribbean Green Seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon curry powder
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cups buttermilk
- 2 cups crushed salted crackers
- 2 cups vegetable oil for frying
Instructions
- Trim excess fat and skin from the boneless chicken thighs.
- Season the chicken with salt, black pepper, Caribbean green seasoning, Worcestershire sauce, curry powder, sesame oil, and grated ginger. Mix well to coat evenly.
- Pour in the buttermilk and gently shake or stir to combine, ensuring the seasoning remains on the chicken. Cover and marinate in the refrigerator for at least 4 hours, or overnight if possible.
- Place the salted crackers in a zipper bag or tea towel and crush using a rolling pin or pestle until finely crumbled.
- Heat vegetable oil in a deep, wide pan over medium-high heat until it reaches 350°F (175°C).
- Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the crushed crackers, pressing gently to adhere.
- Working in batches, fry the chicken for 4–5 minutes per side until golden brown and fully cooked. Do not overcrowd the pan.
- Transfer fried chicken to a wire rack to drain. Avoid using paper towels, which can cause sogginess.
- Optional: Sprinkle with finishing or sea salt while still hot, if desired.
- Assemble sandwiches with lightly buttered bread and your favorite toppings—mustard, mayonnaise, tomato ketchup, pickled onions, and lettuce work beautifully.
