Best Jerk Fried Chicken Recipes

JERK FRIED CHICKEN

Steps:

• 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.

JERK CHICKEN BREASTS, FRIED PLANTAINS, AND BIBB SALAD

Steps:

• Preheat oven to 400. Arrange chicken on two rimmed baking sheets. Rub with 1 tablespoon oil; season with salt and pepper. Sprinkle 4 breasts with jerk seasoning; roast all until an instant-read thermometer inserted in the thickest part of breast (avoiding bone) registers 165, 40 to 45 minutes.
• Meanwhile, heat 4 tablespoons oil in a large skillet over medium-low. Add half the plantains, and cook until browned, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate, and season with salt. Repeat with remaining plantains. Set aside.
• Make salad: In a small bowl, whisk together vinegar, mustard, orange juice, and remaining 2 tablespoons oil; season with salt and pepper. In a large bowl, combine lettuce and orange segments. Drizzle with dressing, and toss to combine. Serve chicken with salad and plantains.

SOUTHERN FRIED JERK CHICKEN

Steps:

• Combine the Red Stripe Beer (or your beer of choice) and cup buttermilk in a large glass bowl.
• Add chicken to the bowl and marinate in the refrigerator for 2 hours.
• Combine the flour, cornmeal, jerk seasoning, cornstarch, paprika, salt and pepper in a bowl. Mix to combine.
• Drain the chicken and discard the marinade.
• Toss the chicken lightly one at a time to coat them. You can use a zip lock bag with the breading mixture to do this.
• Place the breaded chicken on a large baking sheet lined with wax paper. Be sure they do not touch each other. Place in the refrigerator for 30 minutes.
• Pour oil in 2-3 inch deep skillet. Heat oil to approx 355°F (check with frying thermometer).
• Add the chicken 2 at a time. Fry each for about 4 minutes on each side or until they are golden brown.
• Remove each piece of chicken and place on paper towel to drain oil. Transfer to an oven safe platter once oil is drained.
• Place in an oven set at 200°F to keep warm. Once all the chicken is cooked, it is best to serve immediately.
• (Preparation time includes marinating).

JERK CHICKEN WITH MANGO CHUTNEY AND FRIED PLANTAINS

Steps:

• Combine the onion, garlic, jalapeno, soy sauce, sugar, thyme, cinnamon, allspice and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up pieces that cling to the walls to make sure everything is blended evenly.
• Combine the jerk rub and the chicken legs in a casserole dish that is just big enough to fit the chicken pieces. Work the rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
• Preheat the oven to 400 degrees F.
• Drizzle the marinated chicken with vegetable oil and season with salt. Roast it in the marinade in the center rack of the oven until an instant-read thermometer shows an internal temperature of 165 degrees, about 40 minutes. Let the chicken cool slightly, then pull off the meat in large shreds, discarding the bones. Toss the shredded chicken with any leftover juices in the pan.
• Sandwich build: Spread some Pickapeppa Sour Cream on both sides of the bread. Place some of the Mango Chutney on the bread. Put on a layer of shredded chicken and top with some Fried Plaintains and cilantro. Serve extra plantains on the side. Enjoy, man!
• Mix together the sour cream, pickapeppa sauce and lime zest in a small bowl. Season with salt and pepper.
• Mix together the mangos, sugar, raisins, ginger, garlic, jalapeno and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
• Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan until thickened and thoroughly combined, about 20 minutes.
• Fill a Dutch oven halfway with canola oil and heat to 350 degrees F.
• Peel the plantain and slice it lengthwise into long thin strips. (A mandolin slicer will give you the best results.) You can crack the peppercorns by crushing them with a heavy pan on a cutting board; you are looking for a very coarse grind. Drop the plantain strips in the hot oil and allow them to fry up crispy, about 1 minute. Transfer the plantains directly to a paper towel-lined plate and immediately season with salt and the cracked black peppercorns.