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jamaican fried chicken

Crunchy Jamaican Fried Chicken

Delicious Crunchy Jamaican Fried Chicken recipe with step-by-step instructions.
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Prep Time 4 hours 21 minutes
Cook Time 8 hours 44 minutes
Total Time 13 hours 5 minutes
Servings 4
Calories 2800 kcal

Ingredients
  

For the chicken and marinade:

  • 1 whole chicken (3 1/2 to 4 lb), cut into 10 portions
  • 1 tsp salt
  • 3/4 tsp chicken bouillon powder (or add extra salt)
  • 2 to 3 tsp hot sauce, to taste
  • 2 tsp finely chopped garlic
  • 1 tsp grated ginger
  • 1 tsp ground white pepper
  • 1 tbsp ground paprika
  • 1 tsp curry powder
  • 2 to 3 tsp minced fresh thyme

For the coating:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornstarch
  • 1 tsp baking powder
  • 1 tbsp paprika
  • 3/4 tsp salt, or as needed
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 1/2 tbsp dried mixed herbs (thyme, oregano, parsley)
  • additional 1 tsp ground white pepper

For assembly:

  • 1 cup milk

Instructions
 

  • Place the chicken pieces in a large bowl. Season with 1 teaspoon salt, chicken bouillon powder, hot sauce to taste, chopped garlic, grated ginger, ground white pepper, ground paprika, curry powder, and minced fresh thyme. Mix thoroughly to ensure all the pieces are well coated with the marinade. Cover tightly and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.
  • Remove the marinated chicken from the refrigerator and pour 1 cup of milk over the pieces. Toss gently so the chicken is evenly coated with milk. This step helps to tenderize the chicken and provides a base for the flour coating to adhere.
  • In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, salt, garlic powder, onion powder, cayenne pepper, dried mixed herbs, and additional ground white pepper. When ready to fry, add about 2 tablespoons of milk to the flour mixture and mix with your fingers until little clumps form; this helps create those extra-crispy bits on the chicken.
  • Take the milk-soaked chicken from Step 2 and thoroughly dredge each piece in the seasoned flour mixture from Step 3, shaking off any excess. If you'd like, you can use a zip-top bag for easier coating. Once coated, set the chicken aside on a tray or rack and let it rest for about 15 minutes before frying. This helps the coating adhere better during frying. I like to give the chicken a quick press into the flour for an extra-craggy crust.
  • Heat oil in a deep fryer or large cast iron skillet to 375°F (190°C). Carefully place the dredged chicken pieces into the hot oil in batches, making sure not to overcrowd the pan. Fry each piece until golden brown and crispy, turning once—a process that takes about 10 to 20 minutes depending on the size. The chicken is done when no longer pink inside and the juices run clear. I like to check doneness by piercing the thickest piece with a fork.
  • Remove the fried chicken from the oil and drain on paper towels set over a wire rack. Repeat the frying process with any remaining pieces. Allow the chicken to rest and cool for at least 10 minutes before serving to ensure the crust stays crisp and the chicken juices are redistributed.