Chicken that has been fried

Chicken that has been fried

Chicken that has been fried

With a dash of fresh lemon juice and a nice glass of beer, this meal is a Caribbean staple.
8 tiny chicken chunks 
1 lime juice 
2 tsp pepper sauce (West Indian)
3 tbsp soy sauce
2 tbsp soy sauce

2 tsp powdered garlic
1 tblsp. powdered sponion
250 g (9 oz/2 cups) sweet paprika flour (all-purpose) is a type of flour that is used for a variety of purposes
2 eggs
groundnut or maize oil, 
2 eggs

frying salt and freshly ground

black pepper groundnut or maize oil

30 minutes of marinating

10 minutes on each side of the fryer

Cut two slashes in each piece of chicken, then toss them in a mixing dish with the lime juice and pepper sauce. Mix in the garlic and soy sauce well. Season with salt and pepper, as well as 1 teaspoon garlic powder, 1 teaspoon onion powder, and 2 tablespoons paprika. Cover and let aside for at least 30 minutes to marinate.

Separate the flour into two plates. Combine the remaining garlic powder, paprika, and salt and pepper on one of the flour plates. Beat the eggs in a mixing basin.

Heat the oil in a big heavy pot over medium-high heat when you’re ready to cook. Dredge each piece of chicken in ordinary flour, then in the egg wash, and finally in the seasoned flour. Drop into the oil and cook for 10 minutes on each side, or until golden brown and cooked through. Serve immediately with lemon wedges while still hot.

Note: Oven temperatures are for conventional ovens; for fan-forced (convection) ovens, drop the temperature by 20 degrees Celsius. | We use tablespoons and cups from Australia: 1 teaspoon equals 5 milliliters, 1 tablespoon = 20 milliliters, and 1 cup equals 250 milliliters. | Unless otherwise indicated, all herbs are fresh (unless otherwise specified), and cups are lightly packed. | Unless otherwise specified, all veggies are medium in size and peeled, and all eggs are 55-60 g.