Haitian Fried Chicken (Poulet Frit): Simple, Bold & Very Noicee

Crispy, Juicy, and 100% Haitian

In Haiti, fried chicken isn’t coated in flour — the crispy, seasoned skin is the batter. Day 13 of @chefchosen’s 18 days, 18 recipes, one flag marathon brings us back home with Haitian Fried Chicken (Poulet Frit): cleaned, marinated, simmered, and flash-fried until the skin is golden and the meat is juicy.

This chicken is marinated with epis, vinegar, lime, and spices, then cooked down before being fried quickly and hot. The result? Bold flavor, smoky heat from scotch bonnet, and that unforgettable, very nice crisp that Haitians know well. It’s simple, soulful, and perfect for any plate.

Ingredients

For Cleaning the Chicken

• 3–4 lbs chicken pieces (drumsticks, thighs, or mix)
• 2 tbsp vinegar
• 2 tbsp lime juice
• 1 tbsp salt

For the Marinade

• 3 tbsp epis (Haitian seasoning base)
• 2 tbsp vinegar
• 2 tbsp oil
• 1 tsp salt
• 1 tbsp chicken bouillon
• 1 tbsp all-purpose seasoning (spicy version recommended)
• 1 scotch bonnet pepper, whole or sliced

For Cooking & Frying

• 2 tbsp butter
• ½ cup water (from marinade bowl)
• Vegetable oil, for flash frying

Step-by-Step Instructions

1. Clean the Chicken

Remove excess fat and the yellow glands, then score the chicken. Rub with vinegar, lime, and salt, let sit 15 minutes, then rinse with cold water.

2. Build the Marinade

Mix epis, vinegar, oil, salt, bouillon, seasoning, and scotch bonnet until combined.

3. Marinate the Chicken

Toss chicken pieces in the marinade until well coated; let sit (no fridge required for tradition).

4. Cook Down the Chicken

In a pot, melt butter, then add chicken with a splash of marinade water. Cover and let it sweat until fully cooked.

5. Flash Fry

Heat oil in a skillet and flash fry chicken until the skin is golden brown and crisp.

6. Serve It Up

Plate immediately with rice, plantains, or pikliz — then eat, baby.

Pro Tips & Suggestions

• Don’t skip cleaning the chicken — vinegar and lime are key.
• Scoring the chicken helps the marinade penetrate deeper.
• Use butter when simmering for a richer flavor.
• Keep the fry quick — Haitian-style flash fry locks in the juices.

About the Creator

This recipe is by Chef Chosen, the culinary creative behind @chefchosen. With his Haitian Flag Day Marathon (18 days, 18 recipes, one flag), he’s showcasing authentic Haitian flavors done the very nice way.

Chef Chosen | @chefchosen