A Caribbean classic, this dish is best served with a squeeze of fresh lemon juice and a cold glass of beer.
- 8 small chicken pieces
- juice of 1 lime
- 2 tsp West Indian pepper sauce
- 4 garlic cloves, crushed
- 2 tbsp soy sauce
- 2 tsp garlic powder
- 1 tsp onion powder
- 3 tsp sweet paprika
- 250 g (9 oz/2 cups) plain (all-purpose) flour
- 2 eggs
- groundnut or corn oil, for frying
- salt and freshly ground
- black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 30 minutes
Frying time 10 minutes on each side
Cut two slashes in each of the chicken pieces, then place them in a mixing bowl and pour over the lime juice and pepper sauce. Add the garlic and soy sauce and mix well. Season with salt and pepper and 1 teaspoon of the garlic powder together with the onion powder and 2 teaspoons of the paprika. Cover and leave to marinate for at least 30 minutes.
Divide the flour between two plates. Season one of the plates of flour with the remaining garlic powder and paprika and some salt and pepper. In a bowl, beat the eggs.
When you are ready to cook, heat the oil in a deep heavy saucepan over a medium-high heat. Take each piece of chicken and dredge it in the plain flour then the egg wash and then coat in the seasoned flour. Drop into the oil and fry for about 10 minutes on each side until brown and cooked through. Serve immediately, whilst still hot, with wedges of lemon.
Recipe and image from The Pepperpot Club, Jonathan Phang (Hardie Grant, $49.95, hbk)