Bajan Fried Chicken

Combine flour, cornmeal, poultry seasoning, salt, and black pepper in a shallow bowl and mix well.

Rinse the chicken pieces under cold water and pat dry thoroughly with paper towels.

In a large bowl, combine the chopped seasoning (sage, black pepper, kosher salt, thyme) with the minced garlic, then rub this mixture all over each chicken piece, coating well on both sides.

Let the seasoned chicken rest for 10-15 minutes to allow the flavors to penetrate the meat.

Dredge each seasoned chicken piece in the flour-cornmeal mixture, coating all sides evenly and shaking off excess.

Heat the vegetable oil in a large, heavy-bottomed skillet or deep frying pan over medium-high heat until it reaches 350°F (or until a small piece of flour sizzles immediately upon contact).

Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid crowding the pan.

Fry for 12-15 minutes on the first side until deep golden brown, then flip and fry for another 12-15 minutes until the internal temperature reaches 165°F and the coating is crispy.

Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Serve hot with traditional Barbadian sides such as cou-cou, macaroni pie, or seasoned rice.