My Haitian Fried Chicken (Poul Fri)
My Haitian Fried Chicken (Poul Fri)
Ingredients
For the Chicken Preparation
- 3 1/2 pounds chicken legs
- 1 lemon, for cleaning
- 1 lime, for cleaning
- as needed hot water, for cleaning
For the Seasoning and Marinade
- 1 teaspoon kosher salt
- 1 tablespoon chicken bouillon
- 1 tablespoon Adobo seasoning
- 1 tablespoon Complete seasoning
- 1 tablespoon Creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 pinch ground clove
- 1 tablespoon tomato paste
- 3 tablespoons olive oil
- 2 tablespoons épis, optional
- as needed fresh thyme, optional
- 1 Scotch bonnet pepper, or habanero, optional
For Simmering and Frying
- 1/2 cup water
- as needed vegetable oil, for frying
For the Finishing Sauce
- 1 tablespoon tomato paste
- 1/2 yellow onion, sliced
Instructions
- 1
Thoroughly clean the chicken legs by washing them with the juice of 1 lemon, 1 lime, and hot water. Rinse the chicken well under cold water and drain completely.
⏱️ 5 min
- 2
Using a sharp knife, make 2 to 3 shallow slits into each chicken leg. This helps the seasoning penetrate deeper into the meat.
⏱️ 5 min
- 3
In a large bowl, combine the cleaned and scored chicken legs with kosher salt, chicken bouillon, Adobo seasoning, Complete seasoning, Creole seasoning, garlic powder, onion powder, paprika, black pepper, a pinch of ground clove, 1 tablespoon of tomato paste, and 3 tablespoons of olive oil. If using, add épis, fresh thyme, and the Scotch bonnet or habanero pepper. Mix all ingredients very well, ensuring the seasoning gets into the cuts of the chicken.
⏱️ 10 min
- 4
Cover the seasoned chicken and marinate in the refrigerator for a minimum of 1 hour, or ideally overnight for best flavor.
- 5
Transfer the marinated chicken to a large pot. Add 1/2 cup of water to the pot. Place the pot over medium heat, then reduce to medium-low once it begins to simmer gently. Simmer the chicken for 25 to 30 minutes, ensuring it is not boiling vigorously to prevent the chicken from falling apart.
⏱️ 25 min
- 6
After simmering, increase the heat slightly and allow the liquid in the pot to cook down until it thickens into a rich sauce that coats the chicken. Let the chicken sit in this reduced sauce for 5 to 10 minutes to absorb more flavor.
⏱️ 10 min
- 7
While the chicken is resting, prepare for frying. Heat a generous amount of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches a hot frying temperature (around 350-375°F).
⏱️ 5 min•🌡️ 360
- 8
Carefully remove the chicken pieces from the pot, shaking off any excess liquid back into the pot before frying. Fry the chicken in batches, if necessary, for about 6 to 10 minutes, turning occasionally, until it is golden brown and crispy on the outside.
⏱️ 10 min•🌡️ 360
- 9
While the chicken is frying or after it's done, prepare the finishing sauce. To the remaining sauce in the pot, add 1 tablespoon of tomato paste and the 1/2 sliced yellow onion. Cook over medium heat until the onions soften, stirring occasionally.
⏱️ 5 min
- 10
Serve the fried chicken immediately, spooning some of the finished sauce over each piece. This dish pairs wonderfully with fried plantains, rice, and piklis.
Kitchen Tools
Nutrition Facts (per serving)
My Haitian Fried Chicken (Poul Fri)
For the Chicken Preparation
- 3 1/2 pounds chicken legs
- 1 lemon, for cleaning
- 1 lime, for cleaning
- as needed hot water, for cleaning
For the Seasoning and Marinade
- 1 teaspoon kosher salt
- 1 tablespoon chicken bouillon
- 1 tablespoon Adobo seasoning
- 1 tablespoon Complete seasoning
- 1 tablespoon Creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 pinch ground clove
- 1 tablespoon tomato paste
- 3 tablespoons olive oil
- 2 tablespoons épis, optional
- as needed fresh thyme, optional
- 1 Scotch bonnet pepper, or habanero, optional
For Simmering and Frying
- 1/2 cup water
- as needed vegetable oil, for frying
For the Finishing Sauce
- 1 tablespoon tomato paste
- 1/2 yellow onion, sliced
Instructions
- 1
Thoroughly clean the chicken legs by washing them with the juice of 1 lemon, 1 lime, and hot water. Rinse the chicken well under cold water and drain completely.
⏱️ 5 min - 2
Using a sharp knife, make 2 to 3 shallow slits into each chicken leg. This helps the seasoning penetrate deeper into the meat.
⏱️ 5 min - 3
In a large bowl, combine the cleaned and scored chicken legs with kosher salt, chicken bouillon, Adobo seasoning, Complete seasoning, Creole seasoning, garlic powder, onion powder, paprika, black pepper, a pinch of ground clove, 1 tablespoon of tomato paste, and 3 tablespoons of olive oil. If using, add épis, fresh thyme, and the Scotch bonnet or habanero pepper. Mix all ingredients very well, ensuring the seasoning gets into the cuts of the chicken.
⏱️ 10 min - 4
Cover the seasoned chicken and marinate in the refrigerator for a minimum of 1 hour, or ideally overnight for best flavor.
- 5
Transfer the marinated chicken to a large pot. Add 1/2 cup of water to the pot. Place the pot over medium heat, then reduce to medium-low once it begins to simmer gently. Simmer the chicken for 25 to 30 minutes, ensuring it is not boiling vigorously to prevent the chicken from falling apart.
⏱️ 25 min - 6
After simmering, increase the heat slightly and allow the liquid in the pot to cook down until it thickens into a rich sauce that coats the chicken. Let the chicken sit in this reduced sauce for 5 to 10 minutes to absorb more flavor.
⏱️ 10 min - 7
While the chicken is resting, prepare for frying. Heat a generous amount of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches a hot frying temperature (around 350-375°F).
⏱️ 5 min•🌡️ 360 - 8
Carefully remove the chicken pieces from the pot, shaking off any excess liquid back into the pot before frying. Fry the chicken in batches, if necessary, for about 6 to 10 minutes, turning occasionally, until it is golden brown and crispy on the outside.
⏱️ 10 min•🌡️ 360 - 9
While the chicken is frying or after it's done, prepare the finishing sauce. To the remaining sauce in the pot, add 1 tablespoon of tomato paste and the 1/2 sliced yellow onion. Cook over medium heat until the onions soften, stirring occasionally.
⏱️ 5 min - 10
Serve the fried chicken immediately, spooning some of the finished sauce over each piece. This dish pairs wonderfully with fried plantains, rice, and piklis.