Trini Homestyle Fried Chicken

Chicken Seasoning and Buttermilk Brine

• 2 lbs of bone-in chicken pieces, washed & cleaned
• 1 onion
• 4 cloves of garlic
• 5 stalks of chive
• 4 shadon beni leaves
• 4 pimento peppers, stems removed
• 1 tsp of fresh thyme leaves
• 1 scotch bonnet pepper, mashed into a paste
• 4 cups of Cuisine Full Cream Milk
• ¼ cup lemon juice or vinegar
• 2 tsp of salt
• 2 tsp onion powder
• 1 tsp for freshly ground black pepper
• 2 tsp garlic powder
• 1 tsp paprika

1. Using a food processor fitted with a blade, mince the onion, garlic, chive, shadon beni, thyme and pimento peppers to create the seasoning mix.
2. Place the chicken into a large bowl. Gently rub the seasoning mix onto the chicken.
3. Pour milk onto the chicken and add all the remaining ingredients.
4. Gently stir to combine. Cover the bowl with plastic wrap and place in the fridge overnight or 36 hours.

Dredging and Frying

• 4 cups of Cuisine All Purpose Flour
• 1 cup of cornstarch
• 1 tsp chili powder
• 2 tsp onion powder
• 2 tsp cayenne powder
• 2 tsp paprika
• 1 tsp garlic powder
• 2 tsp dried thyme
• 1 tsp dried oregano
• 2 tsp freshly ground black pepper
• 1 tsp lemon pepper
• 2 tsp salt
• 2 eggs beaten
• 6 cups of Cuisine Soyabean Oil for frying

1. In a shallow dish, combine the flour, cornstarch and remaining herbs and mix.
2. Remove the chicken from the buttermilk brine and pat dry with a paper towel.
3. In a medium bowl, beat the eggs and set aside.
4. Heat the oil in a large pot until it reached 350F.
5. Coat the chicken with the seasoned flour mixture, dip into eggs and then coat once more with the flour mixture.
6. Gently place each chicken piece into the oil. Fry dark meat for 8 to 10 minutes and white meat for 10 to 12 minutes.
7. Remove from oil and place onto a plate lined with paper towel and allow to rest for 10 minutes before enjoying.

BONUS! Honey Butter

• 3 tbsp of honey
• 3 tbsp of unsalted butter
• 2 tsp of salt

1. Melt butter and stream in the honey while whisking butter.
2. Sprinkle with salt.