Frango frito haitiano

Ingredientes

• 3 lbs Chicken pieces (thighs and legs preferred)
• 2 cups Haitian Epis Seasoning
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Ground Allspice
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Black Pepper
• 1 teaspoon Kosher Salt
• 1 lemon (juiced)
• 1 tablespoon vinegar

Modo de preparo

1. 1

   --- Clean the Chicken ---

2. 2

   Mix water, vinegar, and lemon juice or lime in a large bowl. Add the chicken pieces to the water mix and clean the chicken thoroughly.

3. 3

   --- Season the Chicken ---

4. 4

   Mix the dry spices together in a small bowl or ramekin. Season the chicken generously on all sides and in all the nooks and crannies. Set aside.

5. 5

   Add the epis and massage into the chicken. Place the chicken in a large sealable ziplock bag and refrigerate at least 4 hours but preferably overnight.

6. 6

   --- Steam The Chicken ---

7. 7

   Place two cups of water in a large saucepan. Add pasta insert and heat the water on medium high heat. Place the chicken in the insert and add the lid. Don't overly crowd the pan so cook in batches if necessary. Steam the chicken for 5-6 minutes. Note darker meat will take a minute or two longer to cook.

8. 8

   Remove the chicken and set aside.

9. 9

   --- Fry the Chicken ---

10. 10

    If using a deep fryer pre-heat oil to 375 degrees F. Otherwise in a deep saucepan or cast iron skillet add vegetable oil and heat.

11. 11

    Add the steamed chicken to the hot oil and cook chicken on each side 2-3 minutes. Chicken should be golden brown and crispy.

12. 12

    Serve with Haitian pikliz or other pickled vegetables like red onions.