By: Kedra Holmes
Bahamian Cook Nook
April 30, 2021
3 Whole Leg Quarters (Cleaned)
2 C All – Purpose Flour
1/4 C Cornstarch
3 Eggs (Beaten)
Vegetable Oil
Salt
2 C Fresh Lemon Juice
2 Habanero Peppers
Season-Salt
Black Pepper
Hot Sauce
Ketchup
Directions:
Place leg quarters in a medium bowl. Fill with water until chicken is covered; add 1 1/2 c lemon juice, salt to taste and 1 habanero pepper. Allow chicken to brine in the refrigerator for a minimum of 4 hours.
Remove from refrigerator, drain and pat dry. Add remaining lemon juice, season with season-salt and 1/2 of the last habanero pepper.
Pre-heat deep fryer to 350° F.
In a shallow pan add beaten eggs and season with a pinch of salt and pepper. Place flour, cornstarch, season-salt and remaining habanero pepper (minced) in a large pan. Using a fork, mix until all ingredients are combined.
Using tongs, place leg quarters in egg bath – allow excess to run off. Place in flour mixture, shaking off any extra. Dip in egg mixture once again and follow up in flour mixture.
Carefully place chicken in deep fryer and fry until an internal temperature of 165° F is reached.
Remove from fryer and place on a wired cooling rack.
Top with ketchup, hot sauce and serve with home-made wedges and a roll.
ENJOY!!
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