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Crispy, Juicy Haitian Fried Chicken with Herb-Loaded Epis Marinade and Bold Island Spice
Now listen here, flavor peeps—we servin up Haitian fried chicken that don’t just crunch, it sings. We talkin’ about drumsticks and chicken thighs seasoned deep with love, marinated in that Haitian epis—a bold green seasoning of herbs, green onions, thyme, garlic, citrus, and bell peppers that soaks in like Lady G’s “Breeze Off” on a humid summer night—cool but powerful.
This fried chicken like Haitian chicken stew is a good intro to Haitian cuisine. This ain’t your average fried chicken, nah… it’s butterflied to expose all that meat, allowing flavor to dive deeper and the crust to crisp up with smoked paprika for depth, garlic powder for punch, allspice for that warm island whisper, and black pepper for a little low-end kick.
Beats and Eats (music to pair with Haitian fried chicken)
Lady G’s “Breeze Off” pairs beautifully with Haitian fried chicken because they both bring bold heat, attitude, and Caribbean rhythm with a light, effortless touch. That track glides in with a confident strut—cool on the surface, fire underneath—just like Haitian chicken that’s marinated in epis, steamed to tenderness, then crisped to perfection with no flour, no fuss, just pure island swagger.
Haitian chicken is a three step process. We’re talkin’ chicken marinated deep in Haitian epis, that bright, herbal flavor bomb made from green onions, garlic, peppers, and citrus that makes every bite vibrate with boldness. From there, it’s gently steamed to lock in that flavor and tenderness, then pan-fried with no flour in vegetable oil until the skin crisps up in its own golden brown glory.
When making Haitian fried chicken, you can keep it bold and flavorful even if you need to swap a few ingredients. If you don’t have Haitian epis reach for Goya Recaito or a good Caribbean green seasoning paste as a backup. Scotch bonnet pepper: Can’t find it? Use habanero for heat.
Serve Haitian fried chicken recipe up with a hit of fresh lime juice, a side of pikliz (spicy Haitian slaw condiment) and fried plantains. And if you like a mean fried chicken and spaghetti combo, then pair the recipe with Haitian spaghetti.
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Ingredients
- 3 lbs Chicken pieces thighs and legs preferred
- 2 cups Haitian Epis Seasoning
- 1 teaspoon Smoked Paprika
- ½ teaspoon Ground Allspice
- ½ teaspoon Garlic Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- 1 lemon juiced
- 1 tablespoon vinegar
Instructions
Clean the Chicken
- Mix water, vinegar, and lemon juice or lime in a large bowl. Add the chicken pieces to the water mix and clean the chicken thoroughly.
Season the Chicken
- Mix the dry spices together in a small bowl or ramekin. Season the chicken generously on all sides and in all the nooks and crannies. Set aside.
- Add the epis and massage into the chicken. Place the chicken in a large sealable ziplock bag and refrigerate at least 4 hours but preferably overnight.
Steam The Chicken
- Place two cups of water in a large saucepan. Add pasta insert and heat the water on medium high heat. Place the chicken in the insert and add the lid. Don't overly crowd the pan so cook in batches if necessary. Steam the chicken for 5-6 minutes. Note darker meat will take a minute or two longer to cook.
- Remove the chicken and set aside.
Fry the Chicken
- If using a deep fryer pre-heat oil to 375 degrees F. Otherwise in a deep saucepan or cast iron skillet add vegetable oil and heat.
- Add the steamed chicken to the hot oil and cook chicken on each side 2-3 minutes. Chicken should be golden brown and crispy.
- Serve with Haitian pikliz or other pickled vegetables like red onions.
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