Island Fry Chicken with Ginger Gravy

65 mins
Serves 1
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Directions

  1. 1Dry rub the chicken with garlic, black pepper, salt, onion powder, rosemary, and cayenne.
  2. 2Dry rub the chicken with garlic, black pepper, salt, onion powder, rosemary, and cayenne.
  3. 3Dry rub the chicken with garlic, black pepper, salt, onion powder, rosemary, and cayenne.
  4. 4Let the dry-rubbed chicken set for 24 hours.
  5. 5Let the dry-rubbed chicken set for 24 hours.
  6. 6Let the dry-rubbed chicken set for 24 hours.
  7. 7Dredge the chicken (whole breast, thigh, and drum) in flour, salt, and pepper.
  8. 8Dredge the chicken (whole breast, thigh, and drum) in flour, salt, and pepper.
  9. 9Dredge the chicken (whole breast, thigh, and drum) in flour, salt, and pepper.
  10. 10Fry the chicken for about 20 minutes.
  11. 11Fry the chicken for about 20 minutes.
  12. 12Fry the chicken for about 20 minutes.
  13. 13For the gravy, add a little bit of oil to a pan.
  14. 14For the gravy, add a little bit of oil to a pan.
  15. 15For the gravy, add a little bit of oil to a pan.
  16. 16Add garlic, sliced onion, stewed tomatoes, a lot of ginger, brown sugar, thyme, and bay leaf.
  17. 17Add garlic, sliced onion, stewed tomatoes, a lot of ginger, brown sugar, thyme, and bay leaf.
  18. 18Add garlic, sliced onion, stewed tomatoes, a lot of ginger, brown sugar, thyme, and bay leaf.
  19. 19Add house-made chicken stock.
  20. 20Add house-made chicken stock.
  21. 21Add house-made chicken stock.
  22. 22Add Scotch bonnet peppers and simmer for about 45 minutes.
  23. 23Add Scotch bonnet peppers and simmer for about 45 minutes.
  24. 24Add Scotch bonnet peppers and simmer for about 45 minutes.
  25. 25Strain the gravy.
  26. 26Strain the gravy.
  27. 27Strain the gravy.
  28. 28Tighten the gravy with a little bit of slurry and butter.
  29. 29Tighten the gravy with a little bit of slurry and butter.
  30. 30Tighten the gravy with a little bit of slurry and butter.
  31. 31Make cuts in the fried chicken.
  32. 32Make cuts in the fried chicken.
  33. 33Make cuts in the fried chicken.
  34. 34Serve the chicken on a plate and top with the ginger tomato gravy.
  35. 35Serve the chicken on a plate and top with the ginger tomato gravy.
  36. 36Serve the chicken on a plate and top with the ginger tomato gravy.

Ingredients

  • chicken
  • chicken
  • chicken
  • garlic
  • garlic
  • garlic
  • black pepper
  • black pepper
  • black pepper
  • salt
  • salt
  • salt
  • onion powder
  • onion powder
  • onion powder
  • rosemary
  • rosemary
  • rosemary
  • cayenne
  • cayenne
  • cayenne
  • flour
  • flour
  • flour
  • oil
  • oil
  • oil
  • garlic
  • garlic
  • garlic
  • sliced onion
  • sliced onion
  • sliced onion
  • stewed tomatoes
  • stewed tomatoes
  • stewed tomatoes
  • ginger
  • ginger
  • ginger
  • brown sugar
  • brown sugar
  • brown sugar
  • thyme
  • thyme
  • thyme
  • bay leaf
  • bay leaf
  • bay leaf
  • chicken stock
  • chicken stock
  • chicken stock
  • Scotch bonnet peppers
  • Scotch bonnet peppers
  • Scotch bonnet peppers
  • slurry
  • slurry
  • slurry
  • butter
  • butter
  • 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.