Dos and donts of fried chicken

The DO’s and DON’Ts of Fried Chicken

In the Caribbean, frying chicken is very common. It is considered one of the best ways to add color after pan-roasting in tomato paste. The only difference is that we sometimes do not use a batter or flour.

I started cooking at an early age, and I remember that a colorless chicken was never acceptable. It did not matter the recipe, the chicken needed to have come color. I guess there is a Caribbean thing.

Here are the do’s and don’ts:


  • Do use a cast-iron skillet to get truly golden-brown and crispy chicken. A heavy-bottomed Dutch oven also works great.
  • Cut chicken breast in halves or thirds depending on how large it is to avoid drying out the chicken or cooking it unevenly
  • Season your flour to avoid having a bland crust on your chicken.
  • Pat dry your chicken before coating with flour to avoid unevenly coating your chicken.
  • Brine your chicken to keep your chicken tender and flavorful.


  • Use a pot instead of a pan to fry the chicken because you may think it is best suited for making your chicken crispy.
  • Use extra virgin olive oil because of its low smoke point, which will make the chicken taste bitter. It is best to use peanut or vegetable oil instead.
  • Leaving your pan uncovered presents the risk of uneven cooking and not allowing the heat to be trapped.

A few more tips to make a tasty and crispy chicken meal.

  • Cut the breast into smaller pieces for easy frying.
  • Fry in batches. Don’t overcrowd otherwise the chicken will not be crispy as the temperature will fluctuate.
  • It is best to remove the chicken pieces to a wire cooling rack and not a paper towel that will absorb the oil and make the p. (not paper towels) set over a baking sheet to catch any drips. 

A few recipes to try:


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