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!!!
Jamaican Fried Chicken
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:
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.
Adja says
Thank you so much for all your amazing recipes. You are truly a great cook and artist in your kitchen ( great step by step images). Well done for also daring to put your own twist for the best. It took a while to finally write this but I have been trying many of your recipes for a while now and they always put a smile on my family and guests faces.
Ps: nice to see Senegalese dishes too!
ImmaculateBites says
Hi Adja! So happy to hear this.I love Senegalese Food- so full of flavor. Thank you so much for the kind words!
Habiba says
Hello dear! Thank for the recipe. I have some questions for you
1. What do we use the remaining milk for after pouring a little in the flour mixture
2. Is cornflour & cornstarch the same
3. Can I use coconut milk too?
Thank you
ImmaculateBites says
Hi Habiba!
You use the rest to dip the chicken in, as seen in the pictures .
Corn
Corn flour is made with corn (yellow, white). And it ‘s used together with other flours to make good baked goods. Cornstarch is most commonly used as a thickener for pies, sauces and sometimes to add crunch to fried goods.
Yes, you can use coconut milk.
Anna says
Would chicken wings be ok for this recipe as well?
ImmaculateBites says
It sure would -adjust cooking times
Fateshia says
Hello Imma! I just stumbled upon your website and I must admit, I CAN NOT WAIT to try your DELICIOUS sounding recipes!
ImmaculateBites says
WElCOME! So glad to have you here. Do let me know which ones you try out !
Davey says
Hi Emma I live alone and though I have a big appetite I cannot eat ten pieces of chicken six at the most what do I do I love fried chicken? Btw are you a model? Hot stuff you’re lovely
ImmaculateBites says
Hahaha…. Nice try Davey. Besides I love food too much to be model.
Here’s what you can do.
– Divide the recipe in two and go with it or make it and freeze some. Mine stay frozen for about a month. Remove and reheat in the oven . Thanks!
leihulani says
Hi Imma,
I just stumbled upon your website and there are so many recipes that you shared that I would like to try! If only I could eat the food off the screen 🙂 Regarding this recipe, I was wondering if its 1 1/2 tbsp total of dried herbs or is it 1 1/2 tbsp each of oregano,parsley and thyme. Please clarify thanks. I have bookmarked your website and looking forward on making delicious dishes 🙂
ImmaculateBites says
It’s a combination of the spices. So 1 1/2 tablespoons all together. Do let let me know how it works out for you. Happy Cooking!!!
Aresia Jones says
Thanks for asking because I was wondering the same thing?
Chelai says
I made this and it was really good. However, initially, the way the directions were written I added the milk which made a wet batter and fried up a few pieces which was very “batter-y.” I looked at the photos and from the picture, saw you had a little milk so instead, I just remade it without milk. It was great. Just a note that the full cup of milk made a wet batter but I’ll definitely make again without it.
ImmaculateBites says
Hi Chelai! Thank you so much for the feedback. Sorry about the instructions. I have updated recipe. Glad you enjoyed it.
Grace Johnson says
OMG ! I truly love yoit site. Thank you. Do you have a recipe for… Hell a Bottom , Hell a Top. Please share with us
ImmaculateBites says
Aw thanks Wendy !!! Stay tuned will be posting it during the fall season. So do subscribe so you do not miss it.
mareldia says
HI,
I really wanna try this recipe but can u take the skin off and can u use dried thyme
Many thanks
Mareldia
Immaculate says
Hi Mareldia! It’s ok to use dried thyme. Taking the skin off before frying will toughen the exterior of the chicken. So keep that in mind. My sister takes the skin off after frying -to each it’s own. Do let me know how it works out for you. Thanks!
Kim Beaulieu says
These looks positively delicious. I adore fried chicken. I need to try this recipe asap.
Krysten (@themomnoms) says
I love this recipe!
I also love the fact that you finish it off in the oven so the outside doesn’t overcook.
There are a lot of people who would just burn the wonderful crust.
peter @feedyoursoultoo says
I am loving the crispy skin and all the spices you used. I use that many spices too. You have such a good flavor combination.
April J Harris says
Your Jamaican Fried Chicken looks amazing – so tender and delicious! I love the spices you’ve used, and what a great idea to add corn starch to the batter. It would make it really light and lovely.
Jovita @ Yummy Addiction says
Jamaican food is one of my favorite ones. I am so happy that I found your blog – tons of delicious African food here. Bookmarking!
ImmaculateBites says
Awesome! Glad you are here Jovita. Do let me know which ones you try out. Thanks!
David says
All my life I’ve been waiting on this! I will be trying this very soon and will let you know of the outcome.
Thank you
ImmaculateBites says
Wait No more David. Am here to the rescue. Can’t wait to hear how it works out for you. Happy Cooking