Jerk Fried Chicken
25 ingredients
14 steps
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
- 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
-
1Quarter the chicken.
-
2Place in plastic or glass container and cover with the Jerk Marinade, making sure all chicken pieces are coated.
-
3Marinate the chicken in the refrigerator for 12 to 24 hours.
-
4Preheat the oven to 400 degrees F.
-
5Place the marinated chicken on a baking sheet and roast for 15 minutes.
-
6Remove the chicken from the oven and allow it to cool enough to handle.
-
7Season the warm chicken with salt & black pepper, then coat in buttermilk.
-
8Dip the chicken in flour and fry in 425-degree F oil until a deep golden brown, turning frequently during the frying process.
-
9Cook's Note: Chicken should marinate at least 12 hours, but 24 is optimal for full Jerk flavor.
-
10Combine all ingredients in a blender or food processor and puree until smooth.
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11Store in a plastic or glass container placed in a cooler until needed.
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12Cook's Note: This marinade works equally well with pork and almost any type of seafood.
-
13Yield: approximately 1/2 gallon
-
14Preparation Time: 10 minutes
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