| Level: | Intermediate |
| Total: | 1 day 30 min |
| Prep: | 10 min |
| Inactive: | 1 day |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 1 small frying chicken
- Jerk Marinade, recipe follows
- Salt and freshly ground black pepper
- Buttermilk, for coating
- Flour, for coating
- Canola oil, for frying
- 1/4 cup ground allspice
- 1 tablespoon dried thyme
- 2 tablespoons cayenne pepper
- 2 tablespoons freshly ground black pepper
- 2 tablespoons rubbed sage
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup salt
- 1/2 cup garlic powder
- 1/2 cup sugar
- 3/4 cup olive oil
- 3/4 cup soy sauce
- 1 cup orange juice
- 1 cup rice wine vinegar
- 3 limes, zested and juices
- 3 Scotch bonnet peppers, stemmed
- 3 Spanish onions, chopped
- 3 garlic cloves
- 2 bunches fresh scallion, chopped
Instructions
- 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.
- 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.
Reviews
This recipe calls for way too much salt!! I made the jerk marinade according to the recipe. I marinated 1 1/2 to 2 pounds of boneless chicken and another pound of boneless pork chops overnight in the marinade. The finished products are so salty that I’m thinking of tossing them out! My thrifty nature is holding me back! I hate to waste food and hate even more wasting the money I spent on the meat and the ingredients to make this recipe. As for the rest of the jerk seasoning, I wasn’t impressed with the taste of the marinade on fried chicken and pork chops. I’ve eaten jerk pork while visiting Jamaica and the meat was roasted, and it’s delicious! I haven’t found anything on the mainland equal to Jamaican jerk. So it’s not fair to compare this recipe to what Jamaica has to offer. But something just wasn’t right with this recipe. I’m not sure that buttermilk compliments jerk seasoning.