First things first, we need to prep the chicken by trimming off any excess fat and feathers. Then, using a sharp knife, separate the chicken quarters at the joints and add them to a large bowl.

Next, we're going to give the chicken a quick rinse in a mixture of vinegar and water. Let it sit for a minute, then drain and rinse it a couple more times with fresh water to get rid of that vinegar smell. Pat the chicken dry with a clean paper towel and set it aside.

Now it's time to add all the delicious flavors! In the bowl with the chicken, mix in curry, turmeric, onion powder, garlic powder, smoked paprika, all-purpose chicken seasoning, pimento berries, thyme leaves, bay leaves, green seasoning, jerk sauce, and a drizzle of virgin olive oil. Make sure to massage the ingredients all over the chicken, including under the skin.

Pour coconut milk over the chicken, cover the bowl with an airtight lid, and let it marinate in the refrigerator overnight or for at least 4 hours. Don't forget to give the coconut milk a good shake before opening it!

When you're ready to cook, take the chicken out of the refrigerator and let it sit at room temperature for 30-45 minutes. Heat up some vegetable oil in a deep fryer to 350°F, or use a stovetop if you prefer.

In a separate bowl, mix together flour, cornstarch, all-purpose seasoning, smoked paprika, salt, black pepper, curry powder and ground turmeric to create a seasoned flour mixture.

Remove a piece of chicken from the marinade, shake off the excess liquid, and coat it in the flour mixture. Make sure it's fully coated, then lightly shake off any excess flour. Repeat this process with all the chicken pieces and place them on a tray.

For that extra crunch, we're going to double-dredge! Repeat the coating process one more time for each piece of chicken and set them aside for 5 minutes to allow the coating to stick.

Once the oil is ready, carefully place the chicken in the fryer and cook in batches for 12 minutes, or until the chicken is golden brown and has an internal temperature of 165°F.

Remove the chicken from the oil and place it on a wire rack with a paper towel-lined tray to cool. Don't put it in a bowl or it will soften the crust and make it less crispy.

Once the oil has cooled, strain it and save it for later use.

Serve the chicken at room temperature or slightly warm with your favorite side dish and enjoy!

First things first, grab a large, heavy-bottom pot and heat up your oil to 350°F over medium flame. Safety first, so make sure not to fill the pot more than halfway with oil. Use a thermometer to keep the temperature consistent.

This next step is optional, but it adds a ton of flavor. You can toss in some fresh seasonings like whole scotch bonnet peppers, garlic cloves, thyme, scallions, and onion to the hot oil before adding the chicken. It's a use-what-you-have-on-hand kind of thing, so don't stress about measurements. I usually do this when frying on the stovetop, but for some reason, I never do it when using a deep fryer.

When the chicken is ready, remove it from the oil and place it on a wire rack with a paper towel-lined tray to cool. Don't place the chicken in a bowl or it will create steam and soften the crust. And we want that perfectly crisp crust, don't we?

Make sure not to overcrowd the pot and fry the chicken in batches. Fry each side for around 10-12 minutes or until golden brown and the internal temperature reaches 165°F.

Serve the chicken hot or at room temperature with your favorite side dish and enjoy!

Once the oil has cooled, strain it and save it for later use.