Day 13: Haitian Fried Chicken. Growing up in Haiti, I never saw batter-fried chicken. That crispy, seasoned skin? That was the batter. Cleaned, marinated, and fried the Very Noicee way—simple, bold, and full of flavor. Dous Makòs didn’t set in time, so we pivoted like champs. Still Haitian, still heat. 18 days, 18 recipes, one flag. The marathon continues. #HaitianFriedChicken #VeryNoicee #HaitianFlagDay | chefchosen