Everyone has a recipe for fried chicken, but my Jamaican Fried Chicken recipe is spicy with flavour to the bone! It’s easy to make and also tastes great the next day cold. I used to make it whenever we’d go on long road trips to visit family or for summer picnics. If you can’t marinate the chicken in the seasonings overnight then 2 hours will be enough to let the spices get into the meat. This recipe leaves the skin on but if you prefer you can remove the skin, though I can’t promise the same crispy results.
I prefer thighs and drumsticks for frying as they don’t dry out like breast meat can. The trick to frying the chicken perfectly is to do it batches so the oil doesn’t get cold. Otherwise it will take longer to cook the chicken and it will soak up the oil and be greasy. Frying about 4 pieces of chicken at a time is the best kept secret!
1 tsp ground Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp ground Ginger
1 tsp Allspice
2 1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
4lbs Chicken, cut in pieces
1 cup Milk
2 cups Flour
1/2 tsp Dried Thyme
1/2 tsp Paprika
1/4 tsp Cayenne Pepper
1/2 tsp Black Pepper
1 tsp Salt
2 to 3 cups Vegetable Oil
1. In a large bowl mix together paprika, onion powder, garlic powder and ground ginger, allspice, salt, black pepper and cayenne pepper
2. Place chicken in the bowl with seasoning mix and rub the seasoning into chicken until it is coated; place in fridge overnight, or for at least two hours
3. Remove bowl from fridge and set aside
4. Pour milk into shallow bowl; set aside. In a large baking pan mix together flour, thyme, paprika, cayenne, black pepper and salt
5. Piece by piece dip the chicken in the milk then place in baking pan to coat with flour; shake off excess flour.
6. Place chicken on a rack and let sit until the flour is no longer dry, about 20 minutes. This time will also bring it closer to room temperature which will make it cook quicker
7. While chicken is on the rack, heat oil on High in a large Dutch pot or deep skillet
8. Fry chicken in batches until golden brown, about 10 minutes each side, depending on how big the pieces are
9.Let chicken rest in a 250-degree F oven for about 20 minutes, which will allow it to finish cooking and stay crispy
Fay girl, thanks for reminding me of how nice real Jamaican fry chicken taste. I notice that you used only powered seasons I have no doubt that it tases real nice.However, since I am in Jamaica I will used my unprocessed seasons such as onion,escellion etc to season my chicken.
In the recipe you said 2 to 3 cups without saying what it is,I am assuming it is cooking oil.Kindly correct it so others will know what is to be used.Thanks again my Jamaica girl Fay.
Hi Arlington, yes you’re right it is 2 to 3 cups of vegetable oil for frying. Thank you for noticing it has been corrected. This recipe calls for powdered spices because the make an easy dry seasoning rub, but you can certainly use fresh spices to make a paste or wet rub. In that case you can use fresh ginger, garlic and scotch bonnet peppers instead. Enjoy!
Just looking at the golden fried chicken in this recipe, it makes me hungry. I am definitely going to try this recipe, and if it turns out looking and tasting as yours, I will become the chicken man on the golf course. My golfing buddies will enjoy. Will let you know the results. Thanks for sharing.
This looks delicious, I will be trying it this summer with home-made coleslaw, can’t wait, thanks Fay!
Thank you for your delicious recipe. The chicken was juicy and it was a lovely tasty coating. Best of all it will be fantastic cold for lunch the next day with salad
Love it, love it…love our food:)
Thanks very much guys…wonderful job!
Thanks for the recipe I will cook it for my mother in law. She\\\’s coming from Jamaica Aug.2nd,2014. I will tell you the come. Thanks again. Mrs. Fay since I\\\’ve visit your page and tired just about all your recipes my husband and myself have enjoyed your videos and your meals. Mrs. Fay once again thanks for sharing your recipes you\\\’ve made a big differnce in my life.
I will have to try this recipe! I hope it will turn out the same as yours and I will also see if will work with turkey. Thanks for the tips
Did you remove the skin on the chicken?
For this recipe we leave the skin on the chicken, but you can make without skin if you prefer.
Thanks for all the recipes Fay. I have made several. They have all been great. The peas and rice is a favorite of my wifes. Just want to let you know the fried chicken recipe looks delicious and thank you. I have been looking for a good recipe from scratch so I don’t have to use a store bought batter. I have tried in the past to do my own but the seasonings to flour ratio is not so easy to figure out sometimes. May Jah Bless You and Your Family.
I’m trying this recipe right now, looks so good. Thanks for great recipe
Thank you so much for this recipe! This is the best fried chicken I’ve ever made!
Trying this tonight! Used fresh and dry ingredients. I will be back to tell all about it!
Thankyou for this. Ive cooked it today. I always made fir chicken but it never ever came out great. It looks just like yours now. The key is hot hot oil and allowing the rub to set. Thanks.
Is there a replacement for milk for those of us who are dairy intolerant?
Yes, any dairy-free milk should be fine: almond, rice, soy, etc.
Tried this tonight. Even though I only marinated for an hour it was good and my hubby and daughter loved it! Thank you. Your recipes are so easy to follow and remind me of back ‘ome food mum cooked when I was young growing up here in England. Our parents are joining us for Christmas so we’re looking forward to cooking more Jamaican surprises then.
Hello.Thank you for the recipe I will try it this weekend.
did you use self rising flour or all purpose?
I always use all-purpose (or plain) flour. In this case it won’t make a difference if you use self-rising flour. Fay
I just cooked this dish for my guests in London and they absolutely loved it !!! THANKYOU so much 🙂