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Jamaican Fried Chicken

Jamaican Fried Chicken Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lbs chicken pieces, bone-in and skin-on
  • 2 scotch bonnet peppers, seeds removed if desired
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp ground allspice
  • 1 tbsp fresh thyme leaves
  • 2 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1 tbsp dark brown sugar
  • 1 tsp kosher salt
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 2 large eggs, beaten
  • Vegetable oil, for frying

Method
 

  1. Blend the scotch bonnets, garlic, ginger, allspice, thyme, soy sauce, vinegar, brown sugar, and salt into a paste. Rub all over the chicken, under the skin, cover, and refrigerate 4 to 12 hours.
  2. Whisk the flour, cornstarch, and a pinch of salt in one dish. Beat the eggs in a second dish.
  3. Dip each piece of chicken in the egg, then press into the flour mixture to coat completely, shaking off excess. Place on a rack.
  4. Heat 2 inches of oil in a heavy pot to 350°F.
  5. Fry chicken in batches, skin side down first, 6 to 7 minutes per side, until deep golden and 165°F internal. Drain briefly on a rack.
  6. Rest 5 minutes, sprinkle with flaky salt, and serve hot.

Notes

The chicken needs at least 4 hours to marinate, so plan ahead. A wire rack after frying is non-negotiable; paper towels create steam that softens the crust. The oil temperature will dip when you add chicken, so adjust the heat between batches to keep it around 350°F.