Directions
- 1Dry rub the chicken with garlic, black pepper, salt, onion powder, rosemary, and cayenne.
- 2Let the dry-rubbed chicken set for 24 hours.
- 3Dredge the chicken (whole breast, thigh, and drum) in flour, salt, and pepper.
- 4Fry the chicken for about 20 minutes.
- 5For the gravy, add a little bit of oil to a pan.
- 6Add garlic, sliced onion, stewed tomatoes, a lot of ginger, brown sugar, thyme, and bay leaf.
- 7Add house-made chicken stock.
- 8Add Scotch bonnet peppers and simmer for about 45 minutes.
- 9Strain the gravy.
- 10Tighten the gravy with a little bit of slurry and butter.
- 11Make cuts in the fried chicken.
- 12Serve the chicken on a plate and top with the ginger tomato gravy.
Ingredients
- chicken
- garlic
- black pepper
- salt
- onion powder
- rosemary
- cayenne
- flour
- oil
- garlic
- sliced onion
- stewed tomatoes
- ginger
- brown sugar
- thyme
- bay leaf
- chicken stock
- Scotch bonnet peppers
- slurry
- butter
Equipment
fryer
Tips
- Dry rub the chicken for 24 hours to let the flavors meld.
- Make cuts in the chicken breast before serving to ensure even cooking and gravy absorption.
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