Miss Lamie's Fried Chicken
Miss Lamie of Westmoreland, Jamaica, is known for her delicious fried chicken. Her method for frying the chicken isn't conventional, and her seasoning creates fantastically deep flavor. Serve with boiled potatoes and a fresh garden salad, or enjoy eating the chicken cold the next day.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Mad Hungry, September 2010
- 2 3- to 4-pound chickens, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
- 3 teaspoons coarse salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons dried thyme
- 2 onions, peeled and sliced
- 3 cups plain dried bread crumbs
- 2 large eggs, beaten
- 1 1/2 - 2 cups vegetable oil
- Place the chicken parts into a large bowl. Toss with 1 1/2 teaspoons of the salt, pepper, thyme, and onions. Cover and let season in the fridge for at least an hour or up to overnight.
- Spread the bread crumbs, combined with the remaining salt, out on a plate. Pour the eggs over the chicken, coating each piece completely. Roll each chicken piece in the bread crumbs. Discard the onions.
- Heat a 14-inch skillet (or two smaller skillets) over high heat until a drop of water skitters around, then swirl 1 inch of oil into the pan. Reduce the heat to medium high, add the chicken pieces in a single layer, and fry until the chicken is well browned on all sides, about 30 to 40 minutes. Work in batches if necessary. Drain on paper towels and serve.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.