In a bowl, combine chicken with salt, pepper, curry powder, allspice, minced garlic, minced Scotch bonnet (optional), water, and egg.

Thoroughly mix the ingredients with the chicken.

Blend in the flour with your hands until most of it coats the chicken.

Refrigerate the chicken for at least 1 hour, or up to 1 day.

Pour about 2 inches of oil into a skillet or deep saucepan and heat over medium-high heat.

When the oil reaches 325°F (a pinch of flour will sizzle), begin frying the chicken.

Dredge each piece of chicken in any remaining flour and gently place it in the hot oil.

Avoid overcrowding the pan; fry in batches if necessary.

Fry the chicken, turning 3-4 times, until golden brown all over, about 20 minutes.

Make a small slit in each piece to check for doneness (no blood should be visible).

Serve the fried chicken hot, warm, at room temperature, or cold with lemon or lime wedges.

For a different flavor, omit the allspice, use a Thai chile, add minced fresh ginger, and substitute soy sauce or fish sauce for water.