Wash your chicken with lime juice and water first. Pat the meat dry with paper towels. Place the chicken in a bowl. Add scallions, garlic, thyme, and Scotch Bonnet pepper. Rub these herbs into the meat thoroughly.

Cover your bowl with plastic wrap. Place it in the fridge for at least two hours. Overnight is even better for the best taste. The herbs need time to penetrate the bone. This step ensures every bite is flavorful.

Take a separate bowl for your dry ingredients. Mix the flour and cornstarch together. Add the curry powder, paprika, allspice, salt, and pepper. Use a whisk to combine everything. This seasoned flour creates that iconic Caribbean crust.

Take a piece of marinated chicken. Press it firmly into the flour mixture. Make sure every nook and cranny is covered. Shake off any excess flour gently. Place the coated chicken on a tray to rest for five minutes.

Pour oil into your Dutch oven. It should be about three inches deep. Heat the oil to 350°F. If you don't have a thermometer, drop in a bit of flour. If it sizzles immediately, the oil is ready for frying.

Carefully place chicken pieces into the hot oil. Do not crowd the pot. Fry each side for about 8 to 10 minutes. The crust should look dark golden and very crispy. The internal temperature should reach 165°F.

Use tongs to remove the chicken from the oil. Place the pieces on a wire rack. This keeps the bottom from getting soggy. Let the chicken rest for five minutes. This keeps the juices inside the meat.