Jamaican Fried Chicken Recipe

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!

Seasoning Rub
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
 
Ingredients
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
 
Instructions

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