Fried Chicken Recipe

Prep chicken

Pat chicken pieces dry with paper towels. Trim excess fat and, if using large breasts, score skin or halve into manageable pieces so cooking is even.

In a large bowl combine buttermilk, soy sauce, orange juice, ground allspice, ground thyme, minced garlic, chopped scotch bonnet (if using), sea salt and ground black pepper. Whisk to combine.

Add chicken pieces to the marinade, ensuring they are submerged or well-coated. Cover and refrigerate for at least 4 hours, preferably overnight. If short on time, marinate for 1 hour (still beneficial).

In a wide, shallow bowl or rimmed baking sheet, whisk together all-purpose flour, cornstarch, baking powder, paprika, onion powder, garlic powder, ground allspice, salt, black pepper and cayenne.

Remove chicken from refrigerator. Working with one piece at a time, let excess marinade drip off (do not rinse). Dredge each piece thoroughly in the dry mixture, pressing the flour onto the surface to form a thick coating. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 1–1.5 cups depending on pan). Heat over medium heat until oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test with a small pinch of the flour mix — it should sizzle steadily but not burn immediately.

Fry chicken in batches to avoid crowding. Carefully lower pieces into the oil, skin-side down first. Maintain oil temperature between 300–350°F (150–175°C). Fry bone-in pieces about 12–18 minutes per batch, turning occasionally to brown evenly and cook through. Thicker pieces may take longer; check internal temperature reaches 165°F (74°C) at the thickest part near bone.

When golden brown and cooked through, transfer chicken to a wire rack set over a baking sheet to drain and keep crisp. Rest 5 minutes before serving. Keep finished pieces in a warm oven (200°F / 95°C) if holding while finishing remaining batches.

Rinse rice under cold water until water runs mostly clear. Drain well.

In a medium saucepan combine rinsed rice, drained beans, coconut milk, water, chopped scallion, thyme sprigs, crushed garlic clove, whole scotch bonnet (do not pierce) and salt. Stir once to distribute ingredients.

Bring mixture to a gentle boil over medium-high heat. Reduce heat to low, cover tightly and simmer 15–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, 5–10 minutes. Remove thyme sprigs and scotch bonnet before fluffing with a fork and serving.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and black pepper until smooth.

In a large bowl combine sliced cabbage, grated carrot and sliced red onion. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning. Chill at least 15 minutes before serving to let flavors meld.