Jamaican Fried Chicken
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.
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!
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.
I really loved this recipe. Followed it to a T . Crunchy too!
Thank you, Shirley! 🙂
Hey imma do you use regular or buttermilk
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!
Fried chicken never fails! I’m happy you and your sons love it! It really is delicious. 🙂
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.
Thank you so much, Tracy! I’m glad that you liked the recipe.
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!!!
And I thank you! Happy Cooking Michelle.
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
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
You know nothing
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.
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.
Hey, what’s a alternative for all purpose flour ?
Hi Jade , use corn starch to replace the flour .
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!!
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!
Omg. The skin is the best part mon!
I LOVE fried chicken!
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!
I try this recipe for the first time ! Amazingly good love it,,, it’s Super Bowl Sunday and my guess are blown away! Thank you so much
Amazing Recipe! I’ve tried it twice now and I am now the go to person for fried chicken 🙂 I added a twist this time and made a jalepenos maple syrup sauce and drizzled it over the chicken. Delicious!
That sauce sounds delish! Glad this one turned out well for you. Happy New Year!
Hi.
What temperature should the oven be set to if you want to finish it in the oven?
Thanks
Bake at 350 degrees F, until chicken is cooked through.
Hi! I was wondering if I could bake the chicken before I fry it? I’m a little nervous aboutunder cooking it if I just fry it because I don’t have a thermometer at the moment. Thanks!
You could fry it first ,then bake later.
I can’t wait to try this recipe, but what does the ingredient dried herbs consist of?
Hi, Aresia. It’s 1 1/2 tablespoons (all together) of mixed dried herbs consisting of Thyme, Oregano,Parsley. Hope this clarifies everything.
Italian seasoning has all those already combined it will save time and money
I thought so as well and used that short cut…while it was good it taste nothing like the first time I followed the ingredients per this recipe
I just tried to do fried chiken last week and it was terrible! The pieces were raw inside but almost burnt outside… I hope a better chance with your recipe, thank you.
Try decreasing the temp on your fryer or stove. Puncture the chicken with a fork and if the juice from the chicken is clear, most times that indicates it’s done.
Awesome! Thanks for the tip .
You can also substitute some egg powder colouring for the curry or paprika..gives it an amazing colour…don’t use too much though
Temperature too high, and I don’t use a fork to see if chicken is done, use a digital thermometer and to read anywhere between 159-165, depends on how large your pieces are. I usually fry mine for about 12 minutes, and there too it depends on the size of your chicken pieces are. Don’t give up try it again, your chicken should be crisp and juicy on the inside when you bite into it. Good luck. I work in Food Services at an Elementary School and have a Food Handlers Card, so trust me.
Very good recipe! I made it twice. Definitely something that I will keep.
Thank you for taking the time to share your thoughts, Richard! Glad you love them. 🙂
Very good recipe but I did not put milk in the flour because the chicken was coved in it already didn’t understand that part.. When I make bigger pieces of chicken what temp should the oven be on?
Same temperature. You might have to increase the cooking time – use your best Judgement.
The milk in the flour as seen in pic is to add little crispybits ti the coating…like nice little knobbly bits…my grandad coats chicken then flicks/drizzles over the chicken. He’s jamaican born so trust it lol.. my grandad does the best friend chicken in the world
I was wondering about that also. It was not explained why milk was added to flour mixture. Still tasty though.
Hi Karen! That’s a trick that I applied in Jamaican fried chicken to make it crispier after frying. The milk in the flour will create a paste that lets it stick better to the chicken and when it’s fried the moisture is vaporised, which then creates airpockets resulting to a crunchy layer of fried chicken.
Ah. I see. It’s the best fried chicken I’ve ever made!
Thanks for the great detailed explanation! 🙂
Girl I love the fried chicken recipe every time I fried chicken I Never like the color it come out looking like now I know what to do and always want it to be crispy I love it n Delicious also grrat teaste my husband is surely going to love it .
Awesome! Glad you do. Thanks for taking the time to share this with me shaky!
I ended up making this and the crust was purrrty good. Thanks