3 lb. chicken
Oil for frying
1 green hot scotch bonnet pepper
1 tsp. black pepper
1 tsp. salt
1 peg garlic (crushed)
Tomato ketchup (optional)
4 tsp. chicken-colouring-season
Cut chicken into medium sizes, wash with vinegar or lime then put to drain. Season chicken with salt,black pepper, crushed garlic and chicken- colour-season.
Use hand to rub seasons into chicken, cover and allow to marinate for at least two hours.
Prepare flour in a bowl. Place some pieces of chicken in the flour make sure chicken is cover in flour, then shake excess flour off chicken before placing them in hot oil on fire.
Heat oil in frying pot, enough oil to cover the chicken. The flames should be low. Add garlic to hot oil. (let it remain in the oil for the entire frying stage. Cover pot and allow chicken to fry and steam at the time time. The onion, thyme, and pepper should remove from the chicken before frying. It can be use to make sauce if you desire. If not discard it.
It’s best to place fried chicken on hand towel. It helps to get rid of excess oil. You can have this with bread, rice or whatever you desire. Add some tomato ketchup to fried chicken if you want.