Jerk Fried Chicken
From choclytcandy 13 years agoIngredients
- 1 small frying chicken shopping list
- Jerk marinade, recipe follows shopping list
- salt and freshly ground black pepper shopping list
- buttermilk, for coating shopping list
- flour, for coating shopping list
- canola oil, for frying shopping list
- Jerk Marinade: shopping list
- 1/4 cup ground allspice shopping list
- 1 tablespoon dried thyme shopping list
- 2 tablespoons cayenne pepper shopping list
- 2 tablespoons freshly ground black pepper shopping list
- 2 tablespoons rubbed sage shopping list
- 1 1/2 teaspoons ground nutmeg shopping list
- 1 1/2 teaspoons ground cinnamon shopping list
- 1/2 cup salt shopping list
- 1/2 cup garlic powder shopping list
- 1/2 cup sugar shopping list
- 3/4 cup olive oil shopping list
- 3/4 cup soy sauce shopping list
- 1 cup orange juice shopping list
- 1 cup rice wine vinegar shopping list
- 3 limes, zested and juices shopping list
- 3 scotch bonnet peppers, stemmed shopping list
- 3 Spanish onions, chopped shopping list
- 3 garlic cloves shopping list
- 2 bunches fresh scallion, chopped shopping list
How to make it
- Quarter the chicken. Place in plastic or glass container and cover with the Jerk Marinade, making sure all chicken pieces are coated. Marinate the chicken in the refrigerator for 12 to 24 hours.
- Preheat the oven to 400 degrees F.
- Place the marinated chicken on a baking sheet and roast for 15 minutes. Remove the chicken from the oven and allow it to cool enough to handle. Season the warm chicken with salt & black pepper, then coat in buttermilk. Dip the chicken in flour and fry in 425-degree F oil until a deep golden brown, turning frequently during the frying process.
- Jerk Marinade:
- Cook's Note: Chicken should marinate at least 12 hours, but 24 is optimal for full Jerk flavor.
- Combine all ingredients in a blender or food processor and puree until smooth. Store in a plastic or glass container placed in a cooler until needed.
- Cook's Note: This marinade works equally well with pork and almost any type of seafood.
- Yield: approximately 1/2 gallon
- Preparation Time: 10 minutes
People Who Like This Dish 1
- boosan21 Pleasant Valley, CT
- choclytcandy Dallas, Dallas
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