Jerk Fried Chicken
- 1 small frying chicken
- Jerk Marinade, recipe follows
- Salt and freshly ground black pepper
- Buttermilk, for coating
- Flour, for coating
- Canola oil, for frying
- Jerk Marinade:
- 1/4 cup ground allspice
- 1 tablespoon dried thyme
- 2 tablespoons cayenne pepper
- 2 tablespoons freshly ground black pepper
- 2 tablespoons rubbed sage
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup salt
- 1/2 cup garlic powder
- 1/2 cup sugar
- 3/4 cup olive oil
- 3/4 cup soy sauce
- 1 cup orange juice
- 1 cup rice wine vinegar
- 3 limes, zested and juices
- 3 Scotch bonnet peppers, stemmed
- 3 Spanish onions, chopped
- 3 garlic cloves
- 2 bunches fresh scallion, chopped
Quarter the chicken. Place in plastic or glass container and cover with the Jerk Marinade, making sure all chicken pieces are coated. Marinate the chicken in the refrigerator for 12 to 24 hours.
Preheat the oven to 400 degrees F.
Place the marinated chicken on a baking sheet and roast for 15 minutes. Remove the chicken from the oven and allow it to cool enough to handle. Season the warm chicken with salt & black pepper, then coat in buttermilk. Dip the chicken in flour and fry in 425-degree F oil until a deep golden brown, turning frequently during the frying process.
Cook's Note: Chicken should marinate at least 12 hours, but 24 is optimal for full Jerk flavor.Jerk Marinade:
Combine all ingredients in a blender or food processor and puree until smooth. Store in a plastic or glass container placed in a cooler until needed.
Cook's Note: This marinade works equally well with pork and almost any type of seafood.
Yield: approximately 1/2 gallon
Preparation Time: 10 minutes
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Mangoes
Recipe courtesy of Tyler Florence
Recipe courtesy of Bobby Flay