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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 1/2 pounds - Raw chicken
  • 1 teaspoons - Salt
  • 3/4 - Chicken Bouillon Powder
  • 2 teaspoons - Hot Sauce, Adjust from 2 to 3 teaspoons based on taste
  • 2 teaspoons - Minced garlic
  • 1 teaspoons - Minced ginger
  • 1 teaspoons - White pepper
  • 1 tablespoons - Paprika
  • 1 teaspoons - Curry powder
  • 2 teaspoons - Minced thyme
  • Directions:

    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.

    Main Ingredient:

    Chicken

    Category:  Poultry

    Cuisine:  Caribbean

    Prep Time: 30 min
    Cook Time: 30 min

    Source

    Charlotte Thompson

    Posted By:

    ISC

    Posted On:

    May 9, 2021

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