Best Southern Fried Jerk Chicken Recipes

Southern Fried Jerk Chicken image

Provided by Harley Quinn

Time 2h8m

Yield 8 drumsticks, 4 serving(s)

Number Of Ingredients 11

1 cup buttermilk
1 cup beer
8 chicken drumsticks
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup caribbean jerk seasoning
1 tablespoon paprika
2 tablespoons salt
2 tablespoons black pepper
vegetable oil or peanut oil

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).

Nutrition Facts : Calories 583.4, Fat 14.9, SaturatedFat 4.1, Cholesterol 120.7, Sodium 3690.8, Carbohydrate 70, Fiber 4.7, Sugar 3.4, Protein 36.8

Jerk Fried Chicken image

Provided by Food Network

Categories main-dish

Time P1DT30m

Yield 2 servings

Number Of Ingredients 25

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

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.