Haitian Chicken Fritaille Platter Recipe

Clean and Prepare

Rinse chicken pieces and pat dry with paper towels. Use a sharp knife to score skin lightly in two or three places per piece to help marinade penetrate.

Marinate

In a large bowl combine lime juice, white vinegar, minced garlic, fresh thyme, sliced green onions, bouillon powder, salt, black pepper, and finely chopped hot pepper. Add chicken and rub marinade all over and into the scores. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

Heat Oil

Pour at least 1.5 cups oil into a deep skillet or Dutch oven (oil should be about 1.5-2 inches deep). Heat over medium-high until oil reaches 350°F (175°C) or small bubbles form around a bread cube.

Prepare Coating

In a wide dish whisk together flour, cornstarch, paprika, onion powder, garlic powder, dried thyme, cayenne, 1 tsp salt and 1 tsp black pepper until evenly combined.

Coat Chicken

Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Set pieces on a rack or tray for 10 minutes to allow coating to set (this helps crispness).

Fry

Fry chicken in batches, careful not to overcrowd. Fry pieces for about 12-15 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C) for dark meat. Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a baking sheet to drain and keep crisp.

Rinse rice until water runs clear. In a medium saucepan, heat 1 tbs oil over medium heat. Add rice and lightly toast for 1 minute. Add 2.75 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Peel plantains and slice diagonally into 1/2-inch thick slices. Heat 1/2 cup oil in a skillet over medium-high heat. When hot, add plantain slices in a single layer and fry 2–3 minutes per side until caramelized and golden. Transfer to paper towels, sprinkle with 1/4 tsp salt, and keep warm.

In a bowl toss greens, sliced tomato, cucumber, and red onion. Drizzle with 2 tsp olive oil and 1 tsp lime juice, season with salt and pepper to taste. Toss lightly and refrigerate until serving.

Combine shredded cabbage, julienned carrot, and sliced hot pepper in a jar or bowl. In a separate bowl whisk together lime juice, white vinegar, water, salt, and sugar until dissolved. Pour pickling liquid over vegetables so they are submerged. Press down to remove air pockets. Let sit at least 30 minutes at room temperature for quick pikliz; for best flavor refrigerate 4 hours to overnight. Serve chilled or room temp alongside the chicken.

Divide rice among 4 plates. Add 1–2 pieces of chicken fritaille per plate, 3–4 slices of fried plantain, and a portion of salad. Spoon a generous serving of pikliz on the side. Garnish with additional lime wedges and chopped green onion if desired. Serve immediately while chicken is hot and crisp.