Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 2 1/2 to 3 pound frying chicken cut into pieces
- 2 cups vegetable oil for frying
- 1/4 cup or more seasoning (chopped)
- 1/2 Cup Flour
- 1 Tablespoon cornmeal
- 2 Teaspoons poultry seasoning
- Salt and black pepper to taste
Directions
Wash and clean the chicken pieces and pat them dry on paper towel.
Heat the oil to 375 degrees in a heavy skillet (cast iron preferably)
With a sharp knife, score the chicken pieces and fill each slash with a bit of seasoning poling to ensure that it is well inside the chicken.
Mix the flour, cornmeal, poultry seasoning, salt and pepper in a paper bag.
Place the chicken pieces in the bag and shake until they are well coated.
Place the chicken pieces in the hot oil and cook for 20 to 25 minutes, turning occasionally to ensure that they are golden brown on all sides.
Remove the chicken from the oil and drain it on paper towels.
Category:Barbadian Recipes
Category:Barbadian Meat Dishes