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JERK FRIED CHICKEN

Yields1 Serving

Spice Mix
 4 tsp ground allspice
 6 tsp garlic powder
 3.00 tbsp cayenne pepper
 2 tsp onion powder
 4 tbsp sugar
 2 tsp dried parsley
 4 tsp ground thyme
 2 tsp black pepper
 3.00 tsp kosher salt
 2 tsp smoked paprika
Chicken Prep
 6 lbs Chicken (I prefer using wings)
 ⅔ cup Jalapeño juice (liquid brine in pickled Jalapeño jar)
 4 cups AP flour
 Salt to taste
 Canola oil (for frying)
1

Combine spices to create jerk spice mix.

2

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

3

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.)

4

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

5

Heat oil to 350 degrees.

6

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

7

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.

8

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.

9

Serve and eat while hot.