• 1/2 onion, processed to a paste
  • 2 tbsp thyme leaves
  • 1 scotch bonnet, with or without seeds as per your taste
  • 30g ginger, roughly chopped
  • 1 tbsp sweet paprika
  • 1 tbsp cinnamon
  • 1 tbsp allspice
  • 1 tbsp white pepper
  • 1 tsp nutmeg
  • 2 tbsp dark brown sugar
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 2 limes, zest and juice
  • 230ml buttermilk
  • 1 egg
  • 1 tsp salt
  • 250g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2l vegetable oil


  1. Put the marinade ingredients into a large mixing bowl and mix together well.
  2. Transfer the mixture to a large food bag and close the top, then massage the bag to coat the chicken pieces in the marinade. Leave the bag in the fridge for at least four hours or overnight.
  3. Heat 2 litres of oil to 200C in a large pot or casserole - the oil should only come halfway up the sides. Preheat the oven to 170C and put a wire rack over a baking tray or sheet. Then mix together the dry ingredients.
  4. Take the chicken out of the fridge and, one by one, coat each piece in the seasoned flour.
  5. Put them all into the hot oil - the temperature will drop so aim to keep it at 150-160C. Cook the chicken for 3-4 minutes then, using tongs, carefully turn it over - taking care not to knock off the coating.
  6. After 7-8 minutes of cooking, when the coating is golden brown, carefully transfer the chicken pieces to the wire rack and into the hot oven. Cook for a further 10-15 minutes until cooked through and a temperature probe reads 75C. Serve immediately.