Name: JERK FRIED CHICKEN
Ingredients: 2 tsp ground allspice; 3 tsp garlic powder; 1.50 tbsp cayenne pepper; 1 tsp onion powder; 2 tbsp sugar; 1 tsp dried parsley; 2 tsp ground thyme; 1 tsp black pepper; 1.50 tsp kosher salt; 1 tsp smoked paprika; 3 lbs Chicken (I prefer using wings); ⅓ cup Jalapeño juice (liquid brine in pickled Jalapeño jar); 2 cups AP flour; Salt to taste; Canola oil (for frying)

Rating

Yields1 Serving

Spice Mix

2 tsp ground allspice

3 tsp garlic powder

1.50 tbsp cayenne pepper

1 tsp onion powder

2 tbsp sugar

1 tsp dried parsley

2 tsp ground thyme

1 tsp black pepper

1.50 tsp kosher salt

1 tsp smoked paprika

Chicken Prep

3 lbs Chicken (I prefer using wings)

⅓ cup Jalapeño juice (liquid brine in pickled Jalapeño jar)

2 cups AP flour

Salt to taste

Canola oil (for frying)

Combine spices to create jerk spice mix.

Clean and prep Chicken pieces. Season chicken with spice mix ( reserve some of spice mix for later).

Pour Jalapeño brine in with Chicken. Wearing gloves, mix spices into chicken until evenly coated. Place in refrigerator to Marinate for at least 4-6 hours. ( for skin on chicken pieces, I Marinate overnight.)

Once ready to fry, Remove from refrigerator and allow chicken to come up to room temperature.

Heat oil to 350 degrees.

Season flour with salt and dredge chicken in it. Shake off any excess.

Gently place chicken oil and fry approximately 5-6 minutes per side or until golden brown. Flip and continue frying. Be careful not to burn chicken. Check internal temperature with thermometer until it reads 165 degrees.

Place cooked chicken on paper towels to drain excess oil. Lightly sprinkle jerk seasoning on chicken as soon as it is removed from hot oil.

Serve and eat while hot.

Ingredients