Caribbean chicken with sweetcorn fritters

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A simple marinade of buttermilk and hot pepper sauce creates perfectly tender, yet flavour-packed chicken in this easy Caribbean chicken recipe from Karen Burns-Booth. Pan-fried to create a crisp golden crust, Karen serves the spicy chicken with an easy sweetcorn fritter recipe and a tropical salad on the side.

First published in 2016

This is a fabulous recipe for a family midweek meal and, more importantly, it can all be prepared in the morning, ready for a bit of frying action in the evening. Skinless chicken breasts are given a spicy makeover by being marinated in buttermilk with some fiery hot pepper sauce. The batter for the corn fritters can also be made ahead, and then all you need to cook this easy meal is just two frying pans.

If you want to serve the chicken in smaller pieces for the little ones, then just slice the chicken breasts into fingers before marinating. The hot pepper sauce I used for the marinade may be a tad too spicy for the very wee ones in the family, so adjust the amount you add to the marinade or offer it on the side when serving.

If you are cooking for a crowd (and this is a perfect recipe for any large gathering), then just keep the cooked chicken and corn fritters warm in a preheated oven whilst you cook the rest. I served this with a fresh pineapple, banana and coconut salad for added tropical taste, but any crisp seasonal salad will work as a fresh accompaniment.

Hot pepper sauce is a staple in my store cupboard (and has been for years now) as I love how the blend of Scotch Bonnet and Habanero peppers creates a fiery yet fruity finish.




Caribbean chicken

Sweetcorn fritters

To serve


Mix together the buttermilk and hot pepper sauce. Place the chicken breasts in a shallow dish and pour over the marinade to coat. Cover the dish and set aside to marinate for a few hours, or until ready to cook
For the sweetcorn fritters, prepare the batter by mixing the beaten egg into the flour until smooth. Season to taste with salt and pepper then mix in the sweetcorn and chilli or herbs (if using). If the mixture is a little thick, add a dash of milk to loosen. Reserve until needed
When ready to cook the chicken, place the beaten egg in a shallow dish, a pile of plain flour, seasoned with a little salt and pepper, in another, and the breadcrumbs in a third
Remove the chicken from the marinade and dip first in the seasoned flour, then the beaten egg, then in the breadcrumbs to create a thick coating
Add a little rapeseed oil to a large frying pan and place over a medium heat. When hot, add the chicken, turn the heat down slightly and fry the chicken for 5–7 minutes on each side until the chicken has a golden brown crust and is cooked all the way through
Meanwhile, heat a little oil in a second pan. Drop large spoonfuls of the sweetcorn batter into the pan and cook for 4–5 minutes on each side until puffed up and golden brown
Mix together the salad, pineapple, coconut and red onion for the salad. Add a few sprigs of fresh coriander. Serve with the chicken and fritters
First published in 2016

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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