Category: Caribbean
Boil Chicken: In a large pot, simmer the chicken and bay leaf in the evaporated milk for 20-30 minutes, or until the chicken is cooked through. Remove chicken and let it cool slightly. Reserve 1 cup of the cooking milk.
Prepare the Breading Mix: In a large bowl, combine 1 cup of flour, cornstarch, chili powder, paprika, ground pepper, garlic powder, onion powder, cayenne pepper (if using), baking powder, and 1 tsp of salt. Mix thoroughly.
Prepare the Batter Mix: In a separate bowl, whisk together 1 cup of flour, the egg, 1 tsp of salt, baking soda, and 1 cup of the reserved evaporated milk. Stir until smooth. The batter should be slightly thick for better coating.
Double Dipping Technique: For extra crispiness, dip each piece of chicken into the batter, allowing any excess to drip off. Then, coat the chicken in the breading mix. For an extra thick and crunchy crust, repeat the process: dip the coated chicken back into the batter, and then into the breading mix again.
Fry: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 8-10 minutes, depending on the size of the pieces. Make sure the internal temperature of the chicken reaches 165°F (74°C).
Drain and Serve: Remove the chicken from the oil and place it on a wire rack (not paper towels) to drain and stay crispy.