Stinking toe Fruit
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Crispy Spicy Garlic Fried Chicken

crispy spicy garlic fried chicken

This is an easy Friday evening finger food. Crispy spicy garlic fried chicken. I used Grace jerk flavoured ketchup for the dipping sauce. The chicken is well-seasoned to the bones

1 3 lbs. chicken, cut-up/trim fats/leave skin on (if you wish)
1 cup vegetable oil

1/2 tsp. of the following
Chicken flavour season-up (Maggie)
Garlic powder
Badia complete seasoning
Black pepper

Fresh Herbs
4 hot peppers
4 cloves garlic
1 large onion, cut in halves

2 eggs, beaten
A pinch of salt

1 1/2 cups flour
1/2 tsp. paprika
1/2 tsp. all-purpose


  • Slit chicken breasts lengthwise. Wash chicken with vinegar and water. Drain, then pat dry with paper towel
  • In a bowl, season chicken with salt and all the spices. Use hand to rub spices onto chicken. Cover bowl and marinate in the fridge for at least 30 minutes

  • In a container, add the flour, paprika and all-purpose. Use hand and mix to combine, set aside

  • Beat the two eggs into a bowl for a couple of seconds, then add the pinch of salt. Set aside

  • Put a big enough pot on low heat. Pour the oil into the hot pot


  • Add the onion, hot peppers and garlic into the hot oil and let them fry for about 1 minute on low heat so that the flavours can be infused in the oil.

  • Dredge chicken (one at a time) into the egg mixture. Turn stove knob between low and medium

  • Then into flour mixture

  • Shake off excess flour mixture

  • Add to the hot oil and fry for 12 minutes, turning back and forth occasionally. The amount of chicken pieces fry at a time depend on the size of the pot

  • Remove the onion, hot peppers and garlic from the oil before their colour turn black (do not let them burn). Continue frying the chicken into the herb infused oil until completed

  • Remove chicken pieces from pot and drain on paper towel

spicy garlic fried chicken


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