Description
Jerk fried chicken combines crispy, seasoned coating with Caribbean spice that makes your taste buds come alive, and the marinade soaks deep into the meat so each bite delivers real flavor and heat.
Ingredients
Scale
Proteins:
- 4 pounds chicken pieces
Seasonings and Flavorings:
- 2 tablespoons jerk seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- to taste salt
- 2 tablespoons lime juice
Dry Ingredients for Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- as needed for batter water
- for frying olive oil
Instructions
- Mix together 2 tablespoons of jerk seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, salt to taste, and 2 tablespoons lime juice in a large bowl until everything combines into a paste.
- Add your 4 pounds of chicken pieces to the bowl and coat each piece thoroughly in the marinade, making sure nothing stays bare.
- Cover the bowl with plastic wrap and refrigerate your chicken for at least 2 hours, though overnight gives you deeper flavor.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 teaspoon baking powder to create your coating mixture.
- Pour enough olive oil into a large skillet to reach halfway up the chicken pieces and heat it to medium-high temperature until the surface shimmers.
- Remove your marinated chicken from the refrigerator and let excess marinade drip back into the bowl for about 30 seconds per piece.
- Dredge each chicken piece in your flour mixture, coating all sides evenly and shaking off any excess before it hits the hot oil.
- Carefully lower your coated chicken into the hot oil in batches, keeping pieces from touching each other, and fry for 10 to 15 minutes on the first side.
- Flip each piece over and fry for another 10 to 15 minutes until your chicken reaches an internal temperature of 165°F and turns golden brown.
- Transfer your finished chicken to a paper towel-lined plate where it can shed excess oil while staying warm.
- Plate your jerk fried chicken hot and serve it alongside your preferred sides.
Notes
- Marinate your chicken overnight if time allows; the spices need those extra hours to really penetrate the meat and build deeper flavor than just two hours can provide.
- Don’t skip the step of letting excess marinade drip off before frying, as too much liquid will cause splattering and prevent the chicken from crisping properly.
- A light flour dusting gives your chicken that extra-crispy exterior, but keep it thin so the jerk spices still shine through and aren’t hidden under a thick crust.
- Test your oil temperature with a small piece of chicken or a wooden spoon before adding the full batch; if it sizzles immediately but doesn’t burn, the heat is just right for golden, cooked-through pieces.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: Caribbean
Nutrition
- Serving Size: 6
- Calories: 372 kcal
- Sugar: 0.3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 95 mg