By Raquel Fox
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Chicken-in-the-bag is as native to The Bahamas as Jerk is to Jamaica. There are many take-away “chicken shacks” located throughout The Bahamas, and this crispy golden fried chicken is best when seasoned with a proprietor’s special family-blend of spices and served with hand cut fries (and ketchup and hot sauce) and a homemade dinner roll. And yes, it’s served in a paper bag.



  • Canola or vegetable oil
  • 4 Idaho potatoes, cut into fries
  • 1.4–1.8 kilogram whole chicken, quartered
  • 1 tablespoon (15 milliliters) white vinegar
  • 1/4 cup (60 milliliters) fresh lime juice
  • 1/4 cup (60 milliliters) fresh orange juice
  • 1/2 cup (125 milliliters) Raquel’s Seasoned Salt, divided
  • 2 cups (500 milliliters) buttermilk
  • 2 eggs, lightly beaten
  • 1 1/2 cups (375 milliliters) + 4 cups (1 liter) all purpose flour, divided
  • 2 tablespoons (30 milliliters) Caribbean pepper sauce
  • 1/2 teaspoon (2 milliliters) salt
  • 1 milliliters (5 milliliters) freshly ground black pepper
  • 4 sweet rolls
  • 2 cups (500 milliliters) Island Currant Ketchup
  • Hot sauce to taste
  • 4 sprigs fresh thyme leaves
  • Salt and pepper to taste


  1. Preheat a deep fryer with oil to 350°F (180˚C).
  2. In a medium bowl, combine cut potatoes with cold water for crispier fries. Set aside.
  3. Trim any excess fat from chicken and rinse in a large bowl of cold water and one tablespoon (15 milliliters) white vinegar; pat dry with paper towels. Return chicken parts to the bowl. Add lime juice, orange juice and season with 1/4 cup (60 milliliters) seasoned salt. Set aside.
  4. In another large bowl, add buttermilk. Whisk in eggs, then 1-1/2 cups (375 milliliters) flour to form a smooth batter. Add pepper sauce and salt and stir.
  5. Transfer seasoned chicken parts to the buttermilk mixture. In a large plastic food bag, combine four cups (one litre) remaining flour and black pepper and set aside.
  6. Meanwhile, line a baking sheet with paper towels and set aside. Dry fries in a towel and transfer to the basket of the deep fryer and fry until golden, about five to six minutes. Transfer fries to the baking sheet and immediately season fries with remaining 1/4 cup (60 milliliters) of seasoning salt and keep warm.
  7. Remove chicken from the buttermilk mixture and add to the plastic food bag with flour; shake to coat.
  8. Place chicken in the basket of the deep fryer and fry until golden and an instant-read thermometer inserted into the thickest part of the meat registers 165˚F (74˚C).
  9. To assemble, place a paper plate that fits in the bottom of a lunch paper bag, then place a piece of wax paper over the plate. Fold the bag down toward the plate, leaving the top open and exposing the plate. Place some of the fries on the plate and then a piece of golden fried chicken with the dinner roll. Garnish with ketchup, hot sauce and fragrant thyme sprig for presentation and serve at once.


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