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).



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

18 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 0
Rating: Unrated
Oops I was putting Grocerys away and listening to the prep for Fried Chicken and I combined the Marinarde of Miss Lamie and the Southern Quick Fried chicken and it is in the fridge as I type. Now I'm wondering which recipe to follow to fry it up. Help! Love your show it inspires me to cook. I made the broiled serloin with the grilled onion/vinegar pan sauce. It was delicious and so simple. (used Balsamic instead of red wine because that is what I had) Thank you, Mychon
Rating: Unrated
I love your show and I loved your fried chicken, thanks.