Discover the ultimate Caribbean fried chicken recipe that’s bold, crispy, and full of island flavor!

This fried chicken recipe is a true family favorite. It is packed with so much flavor that even the kids clear their plates in minutes. I often pair it with quinoa and steamed vegetables because it balances the richness of the chicken and gives me a lighter, guilt-free way to enjoy a comfort-food classic.

This is my version of the ultimate Caribbean style fried chicken . It is garlicky, slightly smoky from the paprika, and full of warm depth from pimento, Sazón, and Tony Chachere’s. It delivers that cozy, island-inspired flavor that makes guests ask what is in the seasoning. The secret is a simple blend of mayo and egg yolk that keeps the coating extra crispy while sealing in juicy flavor. It is the perfect mix of comfort food and Caribbean flair, whether you are cooking a weeknight dinner or sharing a meal with friends.

If you love crispy fried chicken, you’ll also enjoy my flavorful Roast Spatchcocked Chicken with Veggies , sweet and spicy Roasted Pineapple Habanero Chicken , or my tender Oven-Baked Chinese Chicken for more delicious ways to bring bold Caribbean-inspired flavors to your dinner table.

Substitutions & Variations:

• No Tony Chachere’s? Swap with any Creole or Cajun seasoning blend. Or make your own by mixing paprika, garlic powder, onion powder, cayenne, and dried thyme.

• No Sazón? Use ½ tsp annatto (or paprika) + a pinch of turmeric . This adds that signature golden color and earthy depth.

• Healthier mayo swap: Instead of regular mayonnaise, use plain Greek yogurt or light mayo for less fat but the same binding power. You can also use mashed avocado + 1 tsp lemon juice for a creamy, nutrient-dense alternative.

• Egg-free option: Skip the egg yolks and use ½ cup buttermilk , kefir, or unsweetened plain yogurt as your binder. These not only help the flour stick but also tenderize the chicken.

• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend . For extra crunch, add 1–2 tbsp cornstarch or rice flour to the dredge.

• Make it spicier: Kick up the heat with an extra ½ tsp cayenne, smoked chili powder, or swap in a spicier Creole blend.

• Oven-baked version: Place dredged chicken on a rack over a baking sheet, spray lightly with oil, and bake at 425°F for 35–40 minutes until golden and crispy.

• Air fryer version: Air fry at 375°F for 15–20 minutes (flip halfway), lightly spraying with oil to get that deep-fried crisp without the extra grease.

• Double-dredged crunch: For an extra-crispy crust, dip seasoned chicken in the flour, then back into the mayo (or yogurt/buttermilk) binder, and coat again in flour before frying.

Tiffany Tips:

Here are practical, kitchen-tested tips tailored to this recipe; tiny tweaks that make the crust crispier, the meat juicier, and the whole process easier:

1. Vinegar prep for flavor: Rub the chicken with vinegar after rinsing and let it sit for 8 to 10 minutes. This brightens the flavor and helps the seasoning and mayo stick. Pat the chicken dry before adding any seasonings.

2. Let the dredge set: Allow the coated chicken to rest on a rack for 8 to 10 minutes before frying. This helps the crust adhere and prevents it from falling off in the oil.

3. Control the temperature: Keep the oil between 325°F and 350°F for the best results. Check the internal temperature of dark meat and aim for 165°F to 175°F to avoid greasy or undercooked chicken.

4. No thermometer method: Heat the oil until it is very hot. If a drop of water sizzles and bubbles, the oil is ready. Start with hot oil to crisp the skin, then slightly lower the heat so the chicken cooks through evenly.

5. Adjust heat as needed: If the chicken browns too quickly, lower the heat so it cooks through. If it finishes cooking but looks pale, increase the heat briefly or finish it in a 425°F oven for a crisp finish.

6. Do not overcrowd: Fry in batches so the oil temperature stays consistent. Place cooked pieces on a wire rack to keep them crispy.

7. Air fryer and oven option: Lightly spray the chicken with oil and increase the temperature by 10 to 20 degrees. Flip halfway. For oven baking, use a rack over a sheet pan so hot air can circulate.

8. Use dark meat for juiciness: Thighs and drumsticks stay moist and tender and are more forgiving during frying.

9. Storage and reheating: Store leftovers in the fridge for 3 to 4 days. Reheat on a rack in a 375°F oven for 8 to 10 minutes and finish at 425°F for 1 to 2 minutes for extra crispiness.

10. Allergy-friendly swap: For an egg-free option, use buttermilk or plain yogurt in place of mayo and egg. Coat with seasoned flour immediately after dipping.

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: