Escoveitch Chicken

INGREDIENTS

For the chicken

2 Best Dressed Chicken Deboned Breasts, halved and cut into 2-inch strips

1 teaspoon salt

Freshly cracked pepper

1 teaspoon garlic powder

1 teaspoon onion powder

8 ounces all-purpose flour

1 teaspoon ground pimento

1 tablespoon fresh-picked thyme leaves or ½ tsp dried thyme

1 teaspoon paprika

Vegetable oil, for deep frying

2 eggs, beaten

2 tablespoons milk

For the pickle

1 cup vinegar

¼ cup sugar

6 whole pimento berries

3 fresh pineapple slices, thinly sliced

1 carrot, julienned

1 cho-cho, julienned

1 medium onion, thinly sliced

2 Scotch bonnet peppers, thinly sliced

1 medium beetroot, julienned

DIRECTIONS

1. Make the pickle by heating the vinegar, sugar, and pimento berries in a small stock pot.

2. As soon as the sugar melts, add the carrot, cho-cho, and onions. Boil for just a minute, turn off the flame, add the pineapple and peppers, then stir together. Strain and place the vegetables into a bowl. Pour some of the hot vinegar on top and cover.

3. Pour the rest of the hot vinegar over the beetroot and set aside. Keep the beetroot strips separate so they do not colour the other vegetables.

4. Pour approximately two inches of oil into a skillet and place on medium-high heat.

5. Season the chicken with salt, pepper, garlic and onion powders.

6. In a large bowl, mix flour, pimento, thyme, and paprika.

7. In another large bowl, beat the egg and milk together.

8. Dredge the chicken pieces in the flour mixture, thoroughly coating. Shake off the excess.

9. Dip the chicken pieces in the egg mixture and back again into the flour.

10. Set the chicken pieces on a plate to rest for five minutes.

11. Test the oil by dropping a small piece of coating in the skillet. If it sizzles, the oil is ready for frying.

12. Place about six pieces of chicken in the skillet at a time; don’t overcrowd the pan.

13. Fry in batches until golden brown and thoroughly cooked inside.

14. Drain cooked chicken strips on a paper towel.

15. Serve hot chicken strips with vegetable pickle and beetroot on top, alongside festival, bammies, waffles, or your favourite starch.

Preparation Time: 30 minutes

Cook Time: 30 minutes