Directions
- 1Start with a dry rub on the chicken using garlic, black pepper, salt, onion powder, rosemary, and cayenne.
- 2Let the dry-rubbed chicken set for 24 hours.
- 3Dredge the whole breast, whole thigh, and drum of the chicken in flour, salt, and pepper.
- 4Fry the chicken in a fryer for about 20 minutes.
- 5For the gravy, add a little oil, garlic, sliced onion, stewed tomatoes, a lot of ginger, brown sugar, thyme, and bay leaf.
- 6Add house-made chicken stock.
- 7Put the Scotch bonnets in the gravy.
- 8Simmer the gravy for about 45 minutes.
- 9Strain the gravy.
- 10Thicken the gravy with a little bit of slurry and butter.
- 11Serve the fried chicken with the ginger tomato gravy.
Ingredients
- goat
- garlic
- black pepper
- salt
- onion powder
- rosemary
- cayenne
- chicken
- flour
- oil
- sliced onion
- stewed tomatoes
- ginger
- brown sugar
- thyme
- bay leaf
- chicken stock
- Scotch bonnets
- slurry
- butter
Equipment
fryer
Tips
- Dry rub the chicken with spices and let it set for 24 hours.
- Make cuts in the chicken breast for better cooking.
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