Jamaican Fried Chicken Recipe
Do you love crispy, flavorful fried chicken? Then you need to try this Jamaican Fried Chicken Recipe!
Equipment
- Large mixing bowl
- Deep pot or deep fryer
- Thermometer
- Tongs to flip
- Paper towels
- Plate or tray
- Measuring spoons and cups
Ingredients
- 2 pounds chicken pieces drumsticks, thighs, or breasts
- 3 tablespoons Jamaican jerk seasoning
- 2 teaspoons dried thyme
- 1 teaspoon ground allspice
- 4 cloves garlic minced
- 1 scotch bonnet pepper finely chopped (optional)
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil
Instructions
- First, wash your chicken pieces thoroughly.
- Pat them dry with paper towels completely.
- In a large bowl, add all marinade ingredients.
- Mix them together until well combined.
- Add the chicken pieces to the marinade.
- Make sure every piece is coated well.
- Cover the bowl with plastic wrap tightly.
- Put it in the fridge for 4 hours.
- For best results, marinate it overnight if possible.
- The longer it sits, the better it tastes.
- Take a large bowl for the coating.
- Add all the flour and dry spices together.
- Mix everything well with a whisk or spoon.
- Make sure the spices are evenly distributed throughout.
- Set this bowl aside until you're ready.
- Keep it near your cooking area for easy access.
- Remove the marinated chicken from the fridge now.
- Let it sit for 10 minutes at room temperature.
- Take one piece of chicken at a time.
- Shake off any excess marinade gently over the bowl.
- Roll it in the flour mixture completely and thoroughly.
- Press the flour into the chicken with your hands.
- Make sure it's coated on all sides evenly.
- Place coated chicken on a clean plate temporarily.
- Repeat with all remaining chicken pieces carefully.
- Pour oil into your deep pot or fryer.
- You need about 3 inches of oil depth.
- Heat the oil to 350°F or 175°C exactly.
- Use a thermometer to check the temperature accurately.
- This temperature is important for crispy chicken results.
- If the oil is too cool, chicken gets greasy.
- If it's too hot, it burns outside quickly.
- Carefully lower chicken pieces into the hot oil.
- Don't overcrowd the pot at all or ever.
- Fry only 3-4 pieces at one time maximum.
- This keeps the oil temperature steady and hot.
- Fry for 12-15 minutes total cooking time.
- Turn the pieces halfway through frying for evenness.
- The chicken should be golden brown all over.
- Check that internal temperature reaches 165°F or 74°C safely.
- Use a meat thermometer to be completely sure.
- Remove fried chicken with tongs very carefully now.
- Place pieces on paper towels to drain well.
- Let them rest for 5 minutes before serving hot.
- This keeps the coating extra crispy and perfect.
- Serve your Jamaican Fried Chicken while it's hot!
Notes
- Marinate the chicken for at least 4 hours minimum.
- Overnight marination gives the deepest flavor possible.
- Don't skip the lime juice in the marinade ever.
- It tenderizes the meat and adds brightness perfectly.
- Use a thermometer to check oil temperature always.
- This ensures perfectly cooked chicken every single time.
- Don't overcrowd your frying pot at all or ever.
- Crowding lowers the oil temperature too much quickly.
- Let chicken rest after frying for crispier results.
- The coating sets and becomes extra crunchy then.
- You can bake this chicken at 400°F instead.
- It takes about 35-40 minutes in the oven.
- Use bone-in chicken pieces for the juiciest results.
- They stay moist and flavorful during cooking time.
- Adjust the scotch bonnet pepper to your spice preference.
- Remove seeds for less heat if you prefer.