Jamaican Fried Chicken with Scotch Bonnet Hot Sauce
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Ingredients
- 8 chicken drumsticks
- 100 g plain flour
- 1 tsp garlic powder
- 2 scotch bonnet chilli
- 60 ml white wine vinegar
- 1 lime
- 200 ml sunflower oil, for frying
Method
- 1
Season the chicken drumsticks with salt and the garlic powder, then dust in the plain flour, shaking off any excess.
- 2
Heat the sunflower oil in a deep pan to 170C and fry the drumsticks in batches for 12-14 minutes, turning occasionally, until deep golden, cooked through and no pink remains at the bone.
- 3
Meanwhile, blend the scotch bonnet chillies with the white wine vinegar and the juice of the lime to make the hot sauce.
- 4
Drain the fried chicken on kitchen paper.
- 5
Serve the fried chicken hot, with the scotch bonnet hot sauce on the side.
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