Fried Chicken FRIED CHICKEN Caribbean  people love this fried chicken with fiery spices. It is a version of "seasoning up" as it's called on many islands. You  might even prefer to refrigerate the chicken with the spices for an hour or  two, to let the flavours really take hold. 1 (41b.) whole chicken, Seasoning Mix (see below) Vegetable oil for deep frying 1 cup all purpose flour Salt and freshly ground black pepper to taste 2 eggs, lightly beaten 3 1/2 cups unseasoned dry breadcrumbs SEASONING MIX 2  medium onions 2 parsley sprigs chopped, 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh marjoram 1 tablespoon chopped fresh chives 1/2 teaspoon ground cloves 2 garlic cloves, chopped 2 Scotch Bonnet or jalapeno chillies chopped 1 teaspoon paprika, juice of 1 lime Salt to taste   Bring a large pot of salted water to a boil. Add chicken,  then reduce heat, cover and simmer until chicken istender, 30 to 40 minutes. Prepare Seasoning Mix. Drain chicken and pat it dry. Cool completely, then cut  into 8 serving pieces. Cut a long, deep pocket in meaty part of each piece, filling each pocket with about 2 tablespoons of Seasoning Mix. Heat oil in a deep fryer or large skillet to 375F (190C  or until a 1 inch bread cube turns golden brown in 50 seconds. On a large plate, combine flour, salt and pepper; coat chicken pieces, shaking off any excess  flour. Dip pieces into beaten eggs, and then roll them in breadcrumbs to coat thoroughly. Fry in batches (without crowding) until golden brown, 2 to 3 minutes  on each side. Drain on paper towels.  Makes 4 servings. froggy297         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005