Jerk Fried Chicken
- Level: Intermediate
- Yield: 2 servings
- Total: 1 day 30 min
- Prep: 10 min
- Inactive: 1 day
- Cook: 20 min
Ingredients
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
Directions
- 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.
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
Chicken should marinate at least 12 hours, but 24 is optimal for full Jerk flavor. This marinade works equally well with pork and almost any type of seafood.