Southern-fried Jerk Chicken

Southern-fried Jerk Chicken Recipe from Jamaica | Ingredients: Buttermilk, Beer, Drumsticks, Cornmeal, Flour, Jerk Seasoning, and More

Region / culture: Jamaica | Preparation time: 2 hours | Cooking time: 8 minutes | Servings: 4

Introduction

Southern-fried Jerk Chicken is a delicious and flavorful dish that combines the traditional flavors of jerk seasoning with the crispy texture of fried chicken. This recipe is perfect for those who love a little bit of heat and a lot of flavor in their meals.

History

Jerk seasoning originated in Jamaica and is a blend of spices and herbs, including scotch bonnet peppers, allspice, and thyme. It is traditionally used to marinate and season meat before grilling or smoking. The combination of jerk seasoning with the crispy coating of fried chicken is a fusion of flavors that is sure to please your taste buds.

Ingredients

1 cup of buttermilk
0.67 cup of Red Stripe beer
8 drumsticks
1 cup of yellow cornmeal
1 cup of all-purpose flour
0.5 cup of cornstarch
0.5 cup of dry jerk seasoning
1 tbsp of paprika
2 tbsp of salt
2 tbsp of black pepper
vegetable or peanut oil for frying

How to prepare

In a large glass bowl, combine the Red Stripe beer and cup of buttermilk.
Add the chicken to the bowl and marinate in the refrigerator for 2 hours.
In another bowl, combine the flour, cornmeal, jerk seasoning, cornstarch, paprika, salt, and pepper.
Mix the ingredients together.
Drain the chicken and discard the marinade.
Toss each piece of chicken lightly in the breading mixture to coat them.
You can use a zip lock bag with the breading mixture for this step.
Place the breaded chicken on a large baking sheet lined with wax paper, making sure they do not touch each other.
Refrigerate the chicken for 30 minutes.
Pour enough oil into a skillet to reach a depth of 2-3 inches.
Heat the oil to approximately 355°F (179°C) using a frying thermometer to check the temperature.
Add the chicken to the hot oil, frying 2 pieces at a time.
Fry each piece for about 4 minutes on each side or until they turn golden brown.
Remove each piece of chicken from the oil and place them on a paper towel to drain excess oil.
Transfer the fried chicken to an oven-safe platter.
Keep the chicken warm by placing it in an oven set at 200°F (93°C).
Serve the chicken immediately once all pieces are cooked.

Variations

For a spicier kick, add more jerk seasoning to the breading mixture.
Substitute the drumsticks with chicken thighs or breasts for a different cut of meat.
Use a gluten-free flour blend and cornmeal to make this recipe gluten-free.

Cooking Tips & Tricks

Make sure to marinate the chicken in the buttermilk and beer mixture for at least 2 hours to allow the flavors to penetrate the meat.

- Refrigerating the breaded chicken for 30 minutes before frying helps the coating adhere better to the chicken.

- Use a frying thermometer to ensure that the oil reaches the correct temperature before adding the chicken to prevent it from becoming greasy.

- Fry the chicken in batches to avoid overcrowding the skillet, which can lower the oil temperature and result in soggy chicken.

Serving Suggestions

Serve Southern-fried Jerk Chicken with a side of coleslaw, cornbread, and a cold beer for a complete Southern meal experience.

Cooking Techniques

Marinate the chicken in the buttermilk and beer mixture to tenderize the meat and infuse it with flavor.

- Coat the chicken in the breading mixture to create a crispy and flavorful crust.

- Fry the chicken in hot oil until golden brown and cooked through.

Ingredient Substitutions

Substitute the Red Stripe beer with any light beer or chicken broth.

- Use a store-bought jerk seasoning blend or make your own by combining spices like allspice, thyme, and scotch bonnet peppers.

- Replace the buttermilk with plain yogurt or milk mixed with lemon juice as a substitute.

Make Ahead Tips

You can marinate the chicken in the buttermilk and beer mixture up to 24 hours in advance. You can also bread the chicken and refrigerate it for up to 4 hours before frying.

Presentation Ideas

Serve Southern-fried Jerk Chicken on a platter garnished with fresh herbs like parsley or cilantro. You can also drizzle hot sauce or honey over the chicken for an extra burst of flavor.

Pairing Recommendations

Pair Southern-fried Jerk Chicken with a side of macaroni and cheese, collard greens, or sweet potato fries for a classic Southern meal. A cold glass of sweet tea or lemonade is the perfect beverage to accompany this dish.

Storage and Reheating Instructions

Store any leftover Southern-fried Jerk Chicken in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Southern-fried Jerk Chicken contains approximately 400 calories.

Carbohydrates

Each serving of Southern-fried Jerk Chicken contains approximately 30 grams of carbohydrates.

Fats

Each serving of Southern-fried Jerk Chicken contains approximately 20 grams of fats.

Proteins

Each serving of Southern-fried Jerk Chicken contains approximately 25 grams of proteins.

Vitamins and minerals

Southern-fried Jerk Chicken is a good source of iron, niacin, and vitamin B6.

Alergens

This recipe contains gluten from the all-purpose flour and cornstarch. It may also contain dairy from the buttermilk.

Summary

Southern-fried Jerk Chicken is a flavorful and protein-rich dish that is moderate in carbohydrates and fats. It is a good source of essential vitamins and minerals, making it a satisfying and nutritious meal option.

Summary

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was handed down to me by a friend who had traveled to the Caribbean and experienced the bold and spicy flavors of jerk chicken. As a lover of all things culinary, I knew I had to try my hand at recreating this delicious dish.

I remember gathering all the ingredients: chicken thighs, scallions, garlic, thyme, allspice, and scotch bonnet peppers. The key to a good jerk chicken, I learned, was in the marinade. I mixed together the scallions, garlic, thyme, allspice, and chopped scotch bonnet peppers in a blender until it formed a thick paste. The aroma was intoxicating, a combination of earthy herbs and fiery spice.

I then rubbed the marinade all over the chicken thighs, making sure to coat each piece thoroughly. I let the chicken marinate in the fridge for a few hours, allowing the flavors to penetrate the meat and infuse it with their spicy goodness.

When it was time to cook, I heated up a cast-iron skillet and added a generous amount of oil. The key to southern-fried jerk chicken, I had learned, was in the crispy crust that formed on the outside of the meat. I carefully placed each piece of chicken in the hot oil, making sure not to overcrowd the skillet.

As the chicken sizzled and browned, the smell of the spices filled the air. I could hear the crackling of the skin as it crisped up, creating a tantalizing aroma that made my mouth water. I knew that this dish was going to be something special.

After a few minutes, I flipped the chicken over, revealing a beautifully golden-brown crust. I let it cook for a few more minutes, until the chicken was cooked through and the skin was crisp and crunchy. I couldn't wait to dig in and taste the fruits of my labor.

When I finally sat down to eat, I was blown away by the flavors of the southern-fried jerk chicken. The meat was tender and juicy, with a spicy kick that lingered on my tongue. The crispy crust added a satisfying crunch, making each bite a symphony of textures and tastes.

As I savored each mouthful, I couldn't help but think about all the people and places that had inspired this recipe. From the Caribbean islands to my own kitchen, the journey of this dish had been a colorful and flavorful one. And now, it was a part of my own culinary repertoire, a recipe that I would cherish and pass down to future generations.

In the years that followed, I would make southern-fried jerk chicken for family gatherings, dinner parties, and special occasions. Each time, it was met with rave reviews and requests for the recipe. I was proud to share this dish with others, knowing that it had the power to bring people together and create lasting memories.

As I reflect on the journey of learning to make southern-fried jerk chicken, I am grateful for the experiences and connections that brought this recipe into my life. It is a reminder of the richness and diversity of the culinary world, a world that never ceases to inspire and delight me.

And so, I continue to cook and create, drawing inspiration from the people and places that have shaped my love of food. For me, there is no greater joy than sharing a delicious meal with loved ones, knowing that each bite is a celebration of life, love, and the joy of good food.