When I lived in New York City, my friends and I often ate at a bustling restaurant that we loved called Lola’s. It’s been closed now for a number of years, but I fondly remember the delicious fried chicken dish that the restaurant was famous for: Lola’s 100-Spice Caribbean Fried Chicken. Well, it turns out that there weren’t actually 100 spices used in the chicken seasoning. In fact, chef Lynne Aronson from Lola used just a handful. Here is a recreation of that deliciously spicy dish.
4 Boneless, skinless chicken breast halves or thighs
½ cup freshly squeezed lemon juice
1 ½ Tbsp garlic powder
1 ½ Tbsp ground black pepper
½ Tbsp paprika
½ Tbsp salt
1 tsp. Cayenne pepper
⅓ cup soy sauce
⅓ cup Louisiana-style hot red pepper sauce
½ cup all-purpose flour
Cooking oil, as needed, preferably peanut oil
1. Drizzle chicken with lemon juice. Marinate, refrigerated, 15-30 minutes.
2. In a bowl, combine the garlic powder, black pepper, paprika, salt and cayenne pepper.
3. In another shallow bowl, whisk together the soy sauce and hot pepper sauce. Place the flour in a third bowl.
4. Doing one piece of chicken at a time, roll the chicken first in the seasoning mixture, shaking to coat. Then dip the chicken in the soy sauce mixture, followed by a coating in flour. Place the chicken on a platter and refrigerate until needed.
5. Fry the chicken pieces in a deep-fryer or in a pan with 1-inch of oil at 350 degrees F. for about 10 minutes, turning once, until the internal temperature reaches 165 degrees F. on an instant-read kitchen thermometer.
6. Drain the serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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