Jamaican Fried Chicken –Golden brown crispy crunchy Chicken. Highly spiced, decadently tender, Bad to the bone and Finger lickin’ good! Comfort food at it’s BEST.
Anyone care for some fried Chicken? Every now and then you you’ve just got to indulge in some fried chicken. Yes, I give you permission to indulge with this recipe ONLY.
Don’t do it often but when I do. This is how it goes down.
I start by flavoring the chicken with my usual everyday spices – garlic, ginger, thyme, paprika, salt and some heat. Let it marinate for at least 2 hours or up to 48 hours in the fridge.
Next step is to make the coating for the chicken. I like to make it with flour , cornstarch and baking powder makes it a little more- crispier. Not everyone agrees with this. But it sure works for me.
Here’s a trick that I learned (don’t remember where, now it’s all over the internet) is to add a little of the milk mixture to the flour mixture -helps the chicken fry up crisp and crunchy. So if you are one of those that enjoy the crunch definitely give it a try.
One last thing , If you feel your chicken is browning too fast or just want a nice golden color. Fry for 10 minutes and finish in the oven for an extra 10 minutes depending on the size.
If not let the chicken rest on a rack over a baking sheet instead of paper towels. Helps prevent the chicken from getting soggy.
Do serve it with this Caribbean Cole slaw here and or fried plantains .
Enjoy!!!
Jamaican Fried Chicken
Ingredients
- 3 1/2- 4 pound whole chicken cut into 10 pieces
- 1 teaspoon salt
- ¾ teaspoon chicken bouillon powder replace with salt
- 2-3 teaspoons hot sauce adjust to taste
- 2 teaspoons minced garlic
- 1 teaspoons minced ginger
- 1 teaspoon white pepper
- 1 tablespoon paprika
- 1 teaspoon curry powder
- 2-3 teaspoons minced thyme
Chicken Coating
- 1 1/2 cup all-purpose flour
- 1 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 Tablespoon paprika
- 3/4 teaspoon salt adjust to taste
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1-1/2 Tablespoons dried herbs (Thyme, Oregano, Parlsley) total
- 1 cup milk
Instructions
- 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.
- Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge. Marinate for about an hour or preferably over night,
- Pour about 1 cup of milk in the marinated chicken.
- In a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
- 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.
- Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add chicken.
- 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.
- Drain the chicken on paper towels set on a wire rack.
- Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.
Nutrition Information:
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.
Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge Marinate for about an hour or preferably over night,
Pour about 1 cup of milk in the marinated chicken.
In a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
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.
Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add chicken.
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.
Drain the chicken on paper towels set on a wire rack.
Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.
Vladimír Žiak says
Výborné
Imma says
Děkuji mnohokrát 🙂
Shannon says
The best fried chicken I ever had was at a small resort in JA. I made this it was almost identical! Delicious and easy to follow. My Jamaican husband will never not say JA has the best fried chicken at KFC and he rated this a close second, lol. Immaculate Bites recipes never fail me!!
Imma says
Wonderful! Thank you so much for the feedback Shannon:)!
Madahen says
I love your chicken best i every had a home thank you
Imma says
Thank you:) There’s more to come, so stay tuned
Vinya says
3rd time making this in the last 4 weeks. Delicious. These recipes are making an authentic black woman out of me at last. The salt fish fritters and Saturday soup recipes are spot on too. Thanks
Amina says
Thank you so much for sharing your love, We are making all these efforts to feel you great and confident about cooking. Try more black people’s recipes and feel associated with your origin.
Liv says
Banging Went vegan so used cauliflower and oyster mushrooms instead of chicken, and replaced the chicken bouillon and milk with vegan alternatives and it had sooo much flavour. Can’t wait to try this with chicken next time
imma africanbites says
Thank you for sharing. I’m glad you like it.
Susan W says
Someone mentioned a lot of leftover flour mixture, I’m wondering if I make more than the asked-for amt of chicken, is there enough of the marinade to cover? And the amount of cornstarch seems like a lot, 1.5 cup is the correct amount? Sounds yummy!! Looking forward to trying this!
Immaculate Bites says
Hi Susan! Yes, you can add 2-3 pieces of chicken, just make sure to properly coat it with the marinade and add a sprinkle of salt too. You can adjust the measurement for the flour, just make 1 cup each for all-purpose flour and cornstarch and the rest of the ingredients as is.
ShirleyB says
I really loved this recipe. Followed it to a T . Crunchy too!
Immaculate Bites says
Thank you, Shirley! 🙂
Zoya says
Hey imma do you use regular or buttermilk
Lisha O says
I have used this recipe several times. So full of flavor!!! When I tell you my teenage sons devour this chicken EVERY SINGLE TIME, I am not exaggerating. If I am to have any, I have to set aside a few pieces and hide them. LOL! Thank you for such an amazing recipe!
Immaculate Bites says
Fried chicken never fails! I’m happy you and your sons love it! It really is delicious. 🙂
Tracy P says
This is supper for tonight. I must compliment you on your blend of seasonings. I have cooked A LOT of Louisiana dishes and deep (American) South recipes. You can really taste the full circle of the Gulf, South, Low Country, and Caribbean in this recipe. It reminds one that we are just geographical neighbors if you well. Thank you ma’am for the wonderful supper tonight.
Imma Adamu says
Thank you so much, Tracy! I’m glad that you liked the recipe.
Michelle M. says
I made this for dinner and it’s a HUGE hit! I didn’t place it in the oven. I deep fried it until the chicken was floating atop the oil! It looked so good I couldn’t resist eating three pieces piping hot!
My family thanks you, African Bites!!!
ImmaculateBites says
And I thank you! Happy Cooking Michelle.
Stephanie says
Why is this considered Jamaican? Having spent time in Jamaica (and being a professional chef) I’ve never made a true Jamaican dish that called for curry powder or court bouillon powder. In fact, I don’t believe I ever had fried chicken in Jamaica. I passed a KFC outside Negril one time and my Jamaican friend told us that the locals call it “Keep Fat Coming”. He said only tourists eat there. Lol
Kaydeen says
This comment is straight trolling. I am Jamaican Living in US and we love fried chicken. It is a part of box food everywhere in Jamaica. Regular fried chicken or barbi fry
Tracy says
You know nothing
Tabitha says
Fried chicken is not a food Jamaicans cook or eat ??? Professional chef or not, you are not Jamaican . Very ignorant comment as you are 100 percent wrong. You sound jealous and bitter.
Danielle M says
Only tourists eat at kfc? That’s a big lie. I’ve never been in a kfc and not seen a like of atleast 20 people. You never made a Jamaican dish that didn’t call for curry powder? I think you’re confused or as others say- bitter.
Jade says
Hey, what’s a alternative for all purpose flour ?
ImmaculateBites says
Hi Jade , use corn starch to replace the flour .
Bajan princesz says
Absolutely LOVE this recipe. I’m proud of how I usually fry chicken but I’m all for trying new fried chicken recipes and THIS recipe is EVERYTHING!! I use a deep fryer so it cooks evenly every time. My new go to. Thanks!!
Cazza Scotland says
Made this a couple of weeks ago and loved it! I took the skin off (I had chicken legs and thighs from supermarket) and was delicious. Going to leave skin on this time – cooking a whole pile for Xmas eve, with everyone coming and going, so this will be perfect. I’ve made loads of the Jamaican curry mix and have been using in just abt anything I’ve fried. Sprinkled on top of thick oven chips too – yummy!
Thank you!
Karen says
Omg. The skin is the best part mon!
I LOVE fried chicken!
Kay Pea says
I came across this recipe and asked my Jamaican friends about it, and they had never actually heard of “Jamaican style” fried chicken. So, we made a date of it and all met at my house to try this recipe.
It was AMAZING! I doubled the recipe, fried at 350 degrees for about 5 minutes and then finished in the oven. I didn’t have cornstarch so I used potato starch.
I had plenty of flour mixture left over. Next time, I will probably reduce the amount of flour mixture that I prepare. There will DEFINITELY be a next time! Thanks for sharing!