Bajan Fried Chicken - cooking recipe

Ingredients

4 lbs whole chickens
seasoning, mix (see below)
vegetable oil, for deep-frying
1 cup all-purpose flour
salt & freshly ground black pepper
2 eggs, lightly beaten
3 1/2 cups unseasoned breadcrumbs
SEASONING MIX
2 medium onions
2 parsley sprigs, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh chives
1/2 teaspoon ground cloves
2 garlic cloves, chopped
2 scotch bonnet peppers or 2 jalapeno chiles, chopped
1 teaspoon paprika
1 lime, juice of
salt

Preparation

Bring a large pot of salted water to a boil.
Add chicken, then reduce heat, cover and simmer until chicken is tender, 30 to 40 minutes.
Prepare Seasoning Mix.
Drain chicken and pat it dry.
Cool completely, then cut into 8 serving pieces.
Cut a long, deep pocket in meaty part of each piece, filling each pocket with about 2 tablespoons of Seasoning Mix.
Heat oil in a deep-fryer or large skillet to 375F (190C) or until a 1-inch bread cube turns golden brown in 50 seconds.
On a large plate, combine flour, salt and pepper; coat chicken pieces, shaking off any excess flour.
Dip pieces into beaten eggs, then roll them in bread crumbs to coat thoroughly.
Fry in batches (without crowding) until golden brown, 2 to 3 minutes on each side.
Drain on paper towels.
Seasoning Mix:
Peel and coarsely chop onions.
Place them with remaining ingredients in a blender or food processor fitted with the steel blade.
Process 1 to 2 minutes, until fairly smooth. (This mixture can be spooned into a jar and refrigerated several weeks for use as needed.).