Keith’s Famous Fried Chicken





  • 2 bayleaves
  • 1/2 onion
  • 1/2 teaspoon cloves
  • 1 teaspoon black peppercorns
  • slice of ginger
  • 1 scotch bonnet pepper
  • 1 teaspoon allspice berries


  • 2 cups self rising flour
  • 2 cups unbleached all purpose flour
  • 2 tablespoons cornstarch or potato starch
  • 2 teaspoon Freshly ground black pepper to taste
  • 2 teaspoons Keith Lorren's Poultry Seasoning


  1. Poke holes in the chicken with a fork or a sharp knife to allow flavors to enter meat.
  2. Make a buttermilk brine by combining milk, salt, seasonings, lemon juice, and Keith’s Scotch bonnet pepper sauce.
  3. Add chicken parts and marinate over night for best results!
  4. The next day, add 1 egg to the marinated chicken and mix well to incorporate. 
  5. In a large plastic bag, add flours/starch, and pepper. Mix well. 6Add chicken pieces a few at a time, and toss so that chicken is coated well. 
  6. Allow chicken to sit in the flour for 15 minutes.
  7. Preheat a large cast iron skillet or a deep pot to 350 degrees, add enough oil/lard so that chicken is covered by at least one inch of oil.
  8. When oil reaches temperature, add bay leaves, allspice berries, onion, and scotch bonnet pepper. 
  9. Fry these ingredients until the onion is golden brown (this flavors the oil).
  10. Remove from oil and add a few pieces of chicken and fry for about 15 minutes or until golden brown and fully cooked. 
  11. Turn chicken so that it cooks evenly on all sides.
  12. Remove chicken and place on a wire rack to drain and cool slightly.
  13. Lightly dust chicken with Keith Lorren's Poultry Seasoning. 
  14. Serve with Keith Lorren's Scotch Bonnet Pepper Sauce and enjoy!!