Jamaican Fried Chicken Recipe

I finally cracked a Jamaican Fried Chicken Recipe built on a time-honored seasoning mix and a 20-minute prep that hides a surprising secret.

Jamaican fried chicken is in a class of its own and honestly I was wrong about fried chicken until I tried it. The punch of a finely chopped scotch bonnet pepper with the tang of buttermilk makes each bite unpredictable in the best way, and that weird craving you get afterwards is real.

I mess with crust and timing until it sings, and still it surprises me every time. This is the kind of dish that tells you stories about streets, kitchens and family, and it’s exactly why I love exploring Jamaican Cuisine.

Try this Jamaican Fried Chicken Recipe if you want your tastebuds shaken.

Ingredients

• Chicken provides lean protein, B vitamins and iron; skin adds flavor and more fat.
• Buttermilk tenderizes meat, adds tangy flavor, and gives some calcium and probiotics.
• Cornstarch boosts crispiness, it’s mostly carbs and adds no real fiber.
• Scotch bonnet brings fierce heat and fruity notes, packs vitamin C, use carefully.
• Allspice adds warm, sweet peppery depth; tiny amount goes a long way.
• Garlic gives savory punch, dont be shy with it, lots of flavor.
• Lime juice brightens flavor, adds acidity and a little vitamin C.
• Thyme gives herbal woodsy notes, a subtle savory lift to the seasoning.

Ingredient Quantities

• 3 to 4 pounds bone in, skin on chicken pieces (about 1.4 to 1.8 kg)
• 2 cups buttermilk (480 ml)
• 2 large eggs
• 2 cups all purpose flour (about 240 g)
• 1/2 cup cornstarch (about 60 g) for extra crispness
• 1 teaspoon baking powder
• 2 teaspoons salt, or to taste
• 1 teaspoon freshly ground black pepper
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper, or less if you prefer milder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground allspice (pimento)
• 1 teaspoon dried thyme or 2 fresh thyme sprigs, leaves only
• 3 cloves garlic, minced
• 2 scallions, chopped
• 1 small scotch bonnet pepper, finely chopped, optional and be careful
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• about 4 cups vegetable oil for frying (roughly 1 L)

How to Make this

1. Whisk together 2 cups buttermilk, 2 large eggs, 3 minced garlic cloves, the chopped scallions, the finely chopped scotch bonnet if using (careful), 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon black pepper and about 1 teaspoon of the salt; pour over the 3 to 4 pounds bone in, skin on chicken in a big bowl or zip bag so every piece is coated. Cover and chill at least 20 minutes, better if you can do 1 hour or overnight for extra flavor.

2. While the chicken marinates, mix the dry coating: 2 cups all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, the remaining salt to taste (total about 2 teaspoons), 1 tablespoon paprika, 1 teaspoon cayenne (use less if you want milder), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground allspice and the thyme leaves. Whisk or sift so it’s even.

3. Get a shallow tray for dredging. Remove chicken from the fridge, let a bit of excess buttermilk drip off but dont wipe it dry. You want some wetness so the flour sticks.

4. One by one dredge the pieces in the seasoned flour, press lightly so the coating adheres, then set on a rack and let rest 5 to 10 minutes. For a thicker, foolproof crust dredge again quickly in the flour a second time after the rest. This double coat helps it cling and stay crunchy.

5. Pour about 4 cups vegetable oil into a large heavy pot or deep skillet and heat with a candy or deep fry thermometer until 325 degrees F. You want steady medium heat so the inside cooks before the crust burns. Dont overcrowd the pan; fry in batches.

6. Gently lower chicken skin side down into the oil, cook in batches keeping the oil around 320 to 330 F. Fry big pieces about 12 to 18 minutes depending on size, smaller pieces less. Turn once or twice so it browns evenly.

7. For extra crispness and color raise the oil to about 350 F for the last 1 to 3 minutes of frying per batch, watching carefully so it doesnt burn. Use an instant read thermometer to check doneness: white meat 165 F, dark meat you can aim for 175 F for tender results.

8. Remove chicken to a wire rack set over a baking sheet to drain and rest 5 to 10 minutes. Paper towels will soak up oil but make the crust soggy, so use a rack if you can.

9. Taste and adjust salt if needed, serve hot with extra lime wedges and chopped scallions. Tip: keep the oil temperature steady, dont crowd the pot, and use the cornstarch plus baking powder trick in the flour for that unbeatable crunchy, slightly puffy crust.

Equipment Needed

1. Large bowl or big zip bag for marinating
2. Whisk (for the buttermilk mix and flour)
3. Measuring cups and spoons
4. Shallow tray or rimmed baking sheet for dredging
5. Wire rack set over a baking sheet for draining and resting
6. Large heavy pot or deep skillet (or electric deep fryer) for frying
7. Candy or deep fry thermometer to monitor oil temp
8. Instant read thermometer to check chicken doneness
9. Long tongs plus a spider or slotted spoon for lowering and turning pieces

FAQ

Jamaican Fried Chicken Recipe Substitutions and Variations

• Buttermilk (2 cups): plain yogurt thinned with milk 1:1 works great, or stir 2 tbsp lemon juice or vinegar into 2 cups milk, let sit 5 minutes for a quick buttermilk swap. Yogurt gives more tang, milk trick is lighter.
• Cornstarch (1/2 cup): potato starch is a 1:1 replacement for extra crispness, or use about 3/4 cup extra all purpose flour if you dont have starch, but it will be a bit heavier.
• Scotch bonnet (1 small, optional): habanero gives similar heat, jalapeño or serrano for milder heat, or 1 tsp hot sauce so you can dial spice in easier.
• Soy sauce (2 tbsp): tamari for gluten free, or coconut aminos for a lower sodium, slightly sweeter finish; cut back on added salt if you pick coconut aminos.

Pro Tips

– Use two thermometers. Keep a candy/deep fry thermometer in the oil and an instant read for the meat. Let the oil come back up to temp between batches, and check the chicken temp in the thickest part so you dont undercook bigger pieces.

– Chill to build crust, then warm to cook evenly. Marinate longer if you can, but before frying let pieces sit 20 to 30 minutes at room temp so they cook through without overbrowning. After dredging, let the coated pieces rest on a rack for at least 10 minutes to let the crust set; this really helps it cling and stay crunchy.

– Manage oil and color without burning. Keep the oil steady, and if a batch is getting too dark fast, lower the heat and let it finish slower. For a final pop of color, raise temp briefly for the last minute or two, but watch closely, it goes from perfect to burned quick.

– Handle the scotch bonnet safely and control heat. Wear gloves or wash hands thoroughly after chopping, and remove seeds and ribs if you want less fire. Add the pepper sparingly to the marinade, taste as you go, you can always add chopped fresh pepper to the finished plate for people who want more.