Recipe Detail

Jamaican Fried Chicken

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Number of Servings:


  1. 3 1/2 pounds - Raw chicken
  2. 1 teaspoons - Salt
  3. 3/4 - Chicken Bouillon Powder
  4. 2 teaspoons - Hot Sauce Adjust from 2 to 3 teaspoons based on taste
  5. 2 teaspoons - Minced garlic
  6. 1 teaspoons - Minced ginger
  7. 1 teaspoons - White pepper
  8. 1 tablespoons - Paprika
  9. 1 teaspoons - Curry powder
  10. 2 teaspoons - Minced thyme


1. Firstly, place chicken in a large bowl. Then seasoned with salt followed by all the other
marinate ingredients- salt, chicken bouillon, garlic, ginger, paprika, white pepper, curry powder,
hot sauce and thyme.
2. Secondly, chicken with a spoon until they are well coated, cover tightly and set aside in the
fridge. Marinate for about an hour or preferably over night.
3. Thirdly, in a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic
powder, onion powder, cayenne pepper, herbs and white pepper.
4. When ready to fry add about 2 Tablespoons of milk to the flour mixture- thoroughly mix using
your fingers. Then dredge the chicken in the flour mixture, shaking any excess flour. You may
use a zip lock bag for this process. Set aside for about 15 minutes.
5. Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will
drop once you add chicken.
6. Using a thong place chicken carefully and slowly place the chicken in the hot oil work in
batches. Do not over crowd the skillet .Fry the chicken until golden brown, turning once, 10 to
20 minutes, depending on the size of the pieces. Chicken is done when it is no longer pink
inside and its juices run clear. You may do a test by piercing chicken with fork.
7. Drain the chicken on paper towels set on a wire rack.
8. Finally, repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.


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