Fried Chicken Recipe Jamaican
Jamaican fried chicken is a flavorful, crispy dish featuring chicken marinated in a blend of seasonings like scallions, thyme, garlic, ginger, and Scotch bonnet peppers. The chicken is then coated in seasoned flour, often with a touch of allspice, and deep-fried until golden and crispy. For added flavor, the chicken is sometimes marinated overnight to absorb the spices. This dish is often served with rice and peas or fried plantains, offering a delicious, savory taste with a spicy kick.
Equipment
- Large bowl for marinating the chicken
- Frying pan or deep fryer
- Tongs for flipping chicken
- Cutting board and knife
- Measuring spoons and cups
- Paper towels (for draining fried chicken)
- Large plate or tray (for holding the fried chicken)
- Mixing spoon or whisk
Ingredients
- 1 whole chicken or preferred cut, chopped
- 4 cups all-purpose flour
- 1 cup mayonnaise or more if needed
- 5 cups canola oil or any frying oil except extra-virgin olive oil
- 1 tablespoon paprika
- 1 teaspoon minced ginger
- 5 pimento berries
- ½ cup jerk seasoning
- ½ cup vinegar
- 1 teaspoon onion powder
- ¾ teaspoon chicken bouillon powder or salt as a substitute
- 2 teaspoons minced garlic
- 1 teaspoon white pepper
- ½ teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon curry powder
- 2-3 teaspoons minced thyme
- 1 teaspoon complete seasoning
- 2-3 teaspoons hot sauce adjust to taste
Instructions
Prepare the Chicken:
- Begin by chopping the whole chicken into pieces (legs, thighs, wings, etc.) or use your preferred cuts. Clean and pat the chicken dry with paper towels.
Marinate the Chicken:
- In a large bowl, combine the jerk seasoning, vinegar, paprika, minced ginger, garlic, onion powder, white pepper, salt, curry powder, oregano, complete seasoning, and hot sauce.
- Add the chicken pieces into the bowl and massage the marinade into the chicken. Allow the chicken to marinate for at least 30 minutes (or longer if you have time for more flavor).
Prepare the Flour Coating:
- In another bowl, combine the flour with the chicken bouillon powder. Mix well.
Coat the Chicken:
- After marinating the chicken, take each piece and coat it thoroughly in the seasoned flour mixture. Make sure the chicken is completely covered for a crispy coating.
Heat the Oil:
- Heat the canola oil (or your choice of frying oil) in a large frying pan or deep fryer over medium-high heat. The oil should be hot enough for frying but not smoking (aim for around 350°F or 175°C).
Fry the Chicken:
- Once the oil is hot, carefully add the coated chicken pieces to the pan, ensuring they don’t overcrowd. Fry in batches if necessary.
- Fry the chicken for about 10-15 minutes, turning occasionally, until golden brown and fully cooked (internal temperature should reach 165°F or 75°C). The chicken should be crispy on the outside and juicy on the inside.
Drain and Serve:
- Once the chicken is cooked, use tongs to remove it from the oil and place it on a plate lined with paper towels to drain excess oil.Serve hot with your favorite sides such as rice, plantains, or a simple salad.