Jamaican Fried Chicken

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Jamaican Fried Chicken –Golden brown crispy crunchy Chicken. Highly spiced, decadently tender, Bad to the bone and Finger lickin’ good! Comfort food at it’s BEST.

Anyone care for some fried Chicken? Every now and then you you’ve just got to indulge in some fried chicken. Yes, I give you permission to indulge with this recipe ONLY.

Don’t do it often but when I do. This is how it goes down.

I start by flavoring the chicken with my usual everyday spices – garlic, ginger, thyme, paprika, salt and some heat. Let it marinate for at least 2 hours or up to 48 hours in the fridge.

Next step is to make the coating for the chicken. I like to make it with flour , cornstarch and baking powder makes it a little more- crispier. Not everyone agrees with this. But it sure works for me.

Here’s a trick that I learned (don’t remember where, now it’s all over the internet) is to add a little of the milk mixture to the flour mixture -helps the chicken fry up crisp and crunchy. So if you are one of those that enjoy the crunch definitely give it a try.

One last thing , If you feel your chicken is browning too fast or just want a nice golden color. Fry for 10 minutes and finish in the oven for an extra 10 minutes depending on the size.

If not let the chicken rest on a rack over a baking sheet instead of paper towels. Helps prevent the chicken from getting soggy.

Do serve it with this Caribbean Cole slaw here and or fried plantains .

Enjoy!!!

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Jamaican Fried Chicken

Jamaican Fried Chicken –Golden brown crispy crunchy Chicken. Highly spiced, decadently tender, Bad to the bone and Finger lickin’ good! Comfort food at it’s BEST.

4.90 from 49 votes

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Caribbean

Servings 10 slices

Ingredients

• ▢ 3 1/2- 4 pound whole chicken cut into 10 pieces
• ▢ 1 teaspoon salt
• ▢ ¾ teaspoon chicken bouillon powder replace with salt
• ▢ 2-3 teaspoons hot sauce adjust to taste
• ▢ 2 teaspoons minced garlic
• ▢ 1 teaspoons minced ginger
• ▢ 1 teaspoon white pepper
• ▢ 1 tablespoon paprika
• ▢ 1 teaspoon curry powder
• ▢ 2-3 teaspoons minced thyme

Chicken Coating

• ▢ 1 1/2 cup all-purpose flour
• ▢ 1 1/2 cup cornstarch
• ▢ 1 teaspoon baking powder
• ▢ 1 Tablespoon paprika
• ▢ 3/4 teaspoon salt adjust to taste
• ▢ 1 Tablespoon garlic powder
• ▢ 1 Tablespoon onion powder
• ▢ 1 teaspoon cayenne pepper
• ▢ 1-1/2 Tablespoons dried herbs (Thyme, Oregano, Parlsley) total
• ▢ 1 cup milk

Instructions

• Place chicken in a large bowl. Then seasoned with salt followed by all the other marinate ingredients- salt, chicken bouillon, garlic, ginger, paprika, white pepper, curry powder, hot sauce and thyme.
• Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge. Marinate for about an hour or preferably over night,
• Pour about 1 cup of milk in the marinated chicken.
• In a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
• When ready to fry add about 2 Tablespoons of milk to the flour mixture- thoroughly mix using your fingers. Then dredge the chicken in the flour mixture, shaking any excess flour. You may use a zip lock bag for this process. Set aside for about 15 minutes.
• Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add chicken.
• Using a thong place chicken carefully and slowly place the chicken in the hot oil work in batches. Do not over crowd the skillet .Fry the chicken until golden brown, turning once, 10 to 20 minutes, depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing chicken with fork.
• Drain the chicken on paper towels set on a wire rack.
• Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

Nutrition Information:

Calories: 355kcal (18%)| Carbohydrates: 18g (6%)| Protein: 25g (50%)| Fat: 19g (29%)| Saturated Fat: 5g (31%)| Cholesterol: 92mg (31%)| Sodium: 561mg (24%)| Potassium: 377mg (11%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 1025IU (21%)| Vitamin C: 4mg (5%)| Calcium: 83mg (8%)| Iron: 3.4mg (19%)

Author: Imma

Course: Main

Cuisine: Caribbean

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Place chicken in a large bowl. Then seasoned with salt followed by all the other marinate ingredients- salt, chicken bouillon, garlic, ginger, paprika, white pepper, curry powder, hot sauce and thyme.

Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge Marinate for about an hour or preferably over night,

Pour about 1 cup of milk in the marinated chicken.

In a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.

When ready to fry add about 2 Tablespoons of milk to the flour mixture- thoroughly mix using your fingers.

Then dredge the chicken in the flour mixture, shaking any excess flour. You may use a zip lock bag for this process.

Set aside for about 15 minutes.

Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add chicken.
Using a thong place chicken carefully and slowly place the chicken in the hot oil work in batches. Do not over crowd the skillet .Fry the chicken until golden brown, turning once, 10 to 20 minutes, depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing chicken with fork.
Drain the chicken on paper towels set on a wire rack.
Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.