Ingredients
-
4
-
4
-
-
2
-
1
-
1/2
-
1/2
-
-
1 1/4
-
1
-
-
-
-
-
Directions
Caribbean-Style Fried Chicken, Actually, fried and baked This is easy to put together! Equally good hot from the oven or served cold at a picnic The first time I made this used skinless chicken and it was really delicious! From The Caribbean Cookbook by Hermes’ House Publications , I scaled back for 2 and used what we call a Maryland cut (thigh and leg kept intact) and when eating it was OMG the curry flavour (used a hot Madras home made curry mix and I can assure you that it is blow you socks off material) but the taste on the chicken was fantastic even though it only had 2 1/2 hour to marinate and after browning I allowed 45 minutes to cook and the result was beautifully moist chicken that was oh so delicious, thank you Cookgirl, made Make My Recipe/
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Steps
|
1
Done
|
Stir Together the Marinade and Toss to Coat With the Chicken Pieces in an Ovenproof Baking Dish. |
|
2
Done
|
Marinate the Chicken For at Least 2 Hours but Up to 12 Hours. the Longer It Marinates, the More Intense the Flavor. |
|
3
Done
|
Once Marinade Time Is Completed, Transfer the Chicken Pieces to a Bowl and Soak in the Milk For 15-20 Minutes. Transfer Back to the Baking Dish. Discard the Milk. |
|
4
Done
|
Preheat Oven to 350 Degrees. |
|
5
Done
|
in a Large Saute Pan Heat Up a Little Bit of Oil. Dredge the Chicken Pieces in the Flour, Shake Off the Excess Flour, and Add to the Heated Pan. Do not Crowd the Pan. |
|
6
Done
|
Fry the Chicken Pieces Until Light Brown but not Cooked All the Way Through. |
|
7
Done
|
With Slotted Spoon, Transfer the Chicken Pieces Back to the Baking Dish and Bake For About 35-40 Minutes or Until Cooked Through and Golden Brown. |
