Parboiled chicken means to boil the chicken pieces until partially cooked.
4 pieces of chicken (2 legs and 2 thighs)
1/4 cup vegetable oil
1 stalk escallion
Piece of fresh thyme
1 Scotch bonnet pepper
1 clove garlic
1/2 tsp. sea salt
1 tsp. Of the following
1 cup flour
I leave the chicken skin intact. However, I trimmed the fats from under the skin. Then wash with vinegar and rinse with water
Place chicken pieces in a large enough pot with enough water to cover them. I put 1/2 tsp. of sea salt in the pot. Parboiled chicken can taste flavourless, so to add flavour. I boiled the chicken pieces with, 1 stalk escallion, piece of fresh thyme, 1 clove garlic and 1 scotch bonnet pepper.
Cover pot and bring the water to a boil on high heat, then lower the heat and simmer chicken for 15 minutes
After 15 minutes, remove chicken pieces from water and let them drain and cool down.
In a skillet or Dutch pot, heat vegetable oil on medium heat.
In a container, combine 1 cup of flour, chicken seasoning, all-purpose, garlic powder, paprika, cayenne pepper.
In a next container, whisk two eggs.
Take piece of chicken and cover it is flour mixture, then place it in the egg mixture, then back again in the flour mixture, shake off the excess.
Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in colour, about 2 minutes per side. Remove from the oil and transfer to a paper towel-lined plate or a baking rack.