Parboiled Fried Chicken is a Caribbean-inspired method for tender, flavorful, and foolproof crispy chicken.
I’ll be honest with you, making fried chicken is not exactly my favorite thing to do in the kitchen. The mess, the guesswork, the splatter… it’s a lot. And as someone who usually leans on my trusty oven for baked fried chicken, I was skeptical about going the traditional stovetop route. But after recently making BBQ ribs that were parboiled first, I had a lightbulb moment: What if I tried the same technique for fried chicken?
Spoiler alert: It worked beautifully.
What is Parboiling—and Why Do It?
Parboiling is the process of partially cooking food in boiling water before finishing it with another cooking method, like grilling, roasting, or in this case, frying. In Caribbean culture, parboiling is a time-tested technique used in dishes like curry goat, stewed oxtail, and even for proteins heading to the grill. It helps tenderize meat, reduce cooking time, and infuse flavor when done right.
And while it might sound a little unconventional for fried chicken, it’s actually an old-school trick Caribbean people have been using for decades. It gives you a tender, juicy interior without worrying whether your chicken is fully cooked through once the outside is crispy.
Why I Gave It a Go
What really pushed me to try this method was a reminder of how incredible my BBQ ribs turned out after being partially cooked first. The inside was tender, the outside flavorful—and I thought, why not give my fried chicken the same treatment?
Plus, if you’ve ever struggled with figuring out if your chicken is done (especially when it’s covered in batter), this method might be the peace of mind you’ve been looking for.
My Flavorful Spin on the Method
I didn’t just toss my chicken in water and call it a day. I decided to infuse my boiling broth with aromatics for a deeper flavor profile, because why not? Here’s what I added to my pot:
- Sliced onions
- Scallions
- A few pieces of star anise
- Sazón
- Kosher salt
- Better than boullion roasted chicken flavor
- Minced garlic
- Bay leaf
Totally optional, but I loved how it made my kitchen smell and how it gently infused the chicken with a savory, aromatic base.
Once the chicken was parboiled, I let it cool slightly, then took the liberty of re-seasoning it. I added a splash of buttermilk to help the seasoning stick, also optional.
The Flour Mix
To get the crust just right, I seasoned my flour with:
- Salt
- Pepper
- Garlic powder
- Onion powder
- Smoked paprika
- A little sazon
- A tablespoon of cornstarch for that extra crunch
Then I shallow-fried the chicken in hot oil. Here’s where things got a little wild: I tossed in some of the onions from the broth to bloom in the oil and give it an extra boost of flavor. Warning: Do this at your own risk—it pops like crazy, but the payoff is flavor-rich oil that coats your chicken in something special.
The Verdict
This method gave me the exact result I wanted, crispy, golden-brown chicken with a juicy, tender interior. No guesswork. No pink surprises. Just reliable, flavorful chicken that reminded me why fried chicken is such a classic in the first place.
Would I try it again? Definitely. Next time, I’d even go one step further and let the chicken brine in the fridge overnight after parboiling to get even more flavor penetration.
This isn’t the only way I fry chicken, and I’m not here to convert anyone, but if you’re like me and prefer a little more control in the kitchen (especially when frying), the parboiled method might just be your new best friend.
Parboiled Fried Chicken
Ingredients
For the parboil broth:
- 8 chicken drumsticks
- 4 cups water enough to cover chicken
- 1 yellow onion roughly chopped
- 2 scallions chopped
- 1 2 star anise pods optional
- 1 packet Sazón
- 1 tbsp kosher salt
- 1 tbsp garlic minced
- 1 tbsp Better than boullion, roasted chicken flavor
- 3 bay leafs
For seasoning the chicken:
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- Splash of buttermilk about 2 tbsp
For the seasoned flour:
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- Optional: pinch of Sazón for color
For frying:
- 2 cups neutral oil vegetable, canola, or peanut for shallow frying
- Reserved onion from the broth optional—but flavorful!
Instructions
- In a large pot, add water, onion, scallions, star anise, Sazón, garlic, chicken bouillon, bay leafs and salt. Bring to a gentle boil, then reduce to a simmer. Add chicken drumsticks and cook for about 10–12 minutes until the chicken is just tender but not falling off the bone. Remove and let cool slightly. (Tip: Save the onion for the frying oil if you like extra flavor.)
- In a large bowl, season the parboiled drumsticks with smoked paprika, garlic powder, onion powder, black pepper, and salt. Add a splash of buttermilk to help the seasoning adhere and to add a bit of tang and tenderness.
- In another bowl or shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, pepper, and optional Sazón.
- Coat each drumstick in the seasoned flour mix. Shake off excess and place on a plate or wire rack to rest while the oil heats up.
- Heat oil in a skillet over medium to medium-high heat (about 350°F). Carefully add drumsticks, working in batches if needed. If using, toss in the reserved broth onions for extra flavor—but watch for oil popping. Fry until golden and crispy, turning occasionally, about 5 minutes per batch. Internal temp should hit 165°F.
- Remove drumsticks and let drain on a paper towel-lined plate or wire rack. Serve hot and enjoy!
