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Miss Lamie's Fried Chicken

Ease of Preparation: Easy

Preparation Time: 30 min
chill at least 1 hr

Cook Time: 30-40 min

Servings: 8

Recipe By: Lucinda Scala Quinn

From:  Mad Hungry
Used with permission of Artisan

Other Main Dishes
Other Poultry

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Miss Lamie's Fried Chicken

One of the best fried-chicken recipes I've encountered comes from Miss Lamie, of Westmoreland in Jamaica, who has happily cooked for more than her fair share of hungry men. The method used to fry the chicken certainly isn't conventional, and the seasoning creates fantastically deep flavor.

2  3- to 4-pound chickens, cut into 8 pieces, each breast cut in half again
1 1/2 teaspoons freshly ground black pepper
2 teaspoons dried thyme
3 teaspoons coarse salt
2  onions, peeled and sliced
3 cups plain dried bread crumbs
2  large eggs, beaten
1 1/2 to 2 cups vegetable oil
Reserve the neck, back, and wing tips from the cut chickens for another purpose. Place the chicken parts into a large bowl. Toss with pepper, thyme,1 1/2 teaspoons of the salt, and onions. Cover and let season in the fridge for at least 1 hour or up to overnight.

Spread the bread crumbs, combined with the remaining salt, out on a plate. Pour the eggs over the chicken, then coat each piece in the bread crumbs. Discard the onions.

Heat a 14-inch skillet (or two smaller skillets) over high heat until a drop of water skitters around, then swirl 1 inch oil into the pan. Reduce the heat to medium high, add the chicken pieces in a single layer, and fry until the chicken is well browned on all sides, about 30 to 40 minutes. Work in batches if necessary. Drain on paper towels and serve.

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