Jamaican Fried Chicken
Ingredients
The chicken marinade
-
3½-4
pound
whole chicken cut into 10 pieces
-
1
teaspoon
salt
-
¾
teaspoon
chicken bouillon powder
-
2-3
teaspoons
hot sauce
-
2
teaspoons
minced garlic
-
1
teaspoon
minced ginger
-
1
teaspoon
white pepper
-
1
tablespoon
paprika
-
1
teaspoon
curry powder
-
2-3
teaspoons
minced thyme
The chicken coating
-
1½
cup
all-purpose flour
-
1½
cup
cornstarch
-
1
teaspoon
baking powder
-
1
tablespoon
paprika
-
¾
teaspoon
salt
-
1
tablespoon
garlic powder
-
1
tablespoon
onion powder
-
1
teaspoon
cayenne pepper
-
1½
tablespoon
dried herbs (Thyme, Oregano, Parsley)
-
1
cup
milk
Instructions
- Season the chicken with salt and all marinade ingredients, mix well, cover, and refrigerate for at least 1 hour or overnight.
- Pour 1 cup of milk over the marinated chicken.
- In a bowl, whisk together flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs, and white pepper.
- Add about 2 tablespoons of milk to the flour mixture and mix thoroughly.
- Dredge the chicken in the flour mixture, shaking off excess flour, and let it sit for 15 minutes.
- Heat oil in a deep fryer or skillet to 375°F (190°C).
- Carefully add the chicken to the hot oil in batches, frying until golden brown, about 10 to 20 minutes depending on piece size.
- Drain the fried chicken on paper towels set on a wire rack and let cool for at least 10 minutes before serving.
Nutrition Facts (estimated)
Servings
10 slices
Calories
355
Total fat
19g
Total carbohydrates
18g
Total protein
25g
Sodium
561mg
Cholesterol
92mg
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