Description
A bold and flavorful Haitian classic, Poul Fri features chicken marinated in Haitian epis and citrus, then deep-fried until golden and crispy—no batter required.
Ingredients
9 chicken drumsticks, washed well and patted dry
7 chicken thighs, washed well and patted dry
2 cups Haitian epis
1½ teaspoons kosher salt
1½ teaspoons black pepper (or to taste)
Juice of 1 lemon
1 quart vegetable oil for frying
Instructions
- Wash the chicken thoroughly and pat dry.
- In a large bowl, combine the epis, salt, pepper, and lemon juice. Mix until every piece is well coated.
- Cover and marinate for at least 30 minutes or overnight for deeper flavor.
- When ready, heat oil in a deep fryer to 400°F or in a heavy pan to about 385°F.
- Add up to three pieces at a time to maintain oil temperature and avoid overcrowding.
- Fry dark meat pieces for up to 12 minutes and white meat pieces for up to 10 minutes, depending on size, until golden and cooked through.
- Transfer cooked chicken to a cooling rack or plate lined with paper towels. Cover with foil to keep warm if needed.
- Serve hot with traditional sides or your favorite accompaniments.
Notes
- Marinating overnight yields the best flavor.
- Use a thermometer to ensure the oil stays at the right temperature.
- Let the chicken rest on a rack after frying for optimal crispness.
- Epis can be customized with your favorite herbs and spice levels.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Haitian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 460
- Sugar: 1g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 130mg
