Best Authentic Jamaican Jerk Chicken (Printable Version)
Crispy fried chicken infused with bold Jamaican jerk spices and a zesty mayo batter.
# What You'll Need:
→ Chicken Preparation
01 -
1 whole chicken, chopped into serving pieces
02 -
120 ml vinegar
03 -
1 lime, juiced
→ Seasoning and Batter
04 -
120 ml jerk seasoning
05 -
1 litre plain flour
06 -
240 ml mayonnaise, plus more if needed
07 -
2.5 ml dried oregano
08 -
15 ml paprika
09 -
5 ml cayenne pepper
10 -
5 ml onion powder
11 -
5 ml garlic powder
12 -
5 ml complete seasoning blend
13 -
5 ml ground white pepper (optional)
14 -
5 ml adobo seasoning
15 -
2 pinches garlic salt
16 -
5 ml ground black pepper
17 -
5 ml red pepper flakes
→ Frying and Oil Seasoning
18 -
1.2 litres canola oil or other neutral frying oil (not extra-virgin olive oil)
19 -
1 whole scotch bonnet pepper
20 -
5 pimento berries
21 -
2 stems fresh thyme
22 -
2 cloves raw garlic, crushed
# Steps to Follow:
01 -
Pour frying oil into a deep pot and begin heating over medium heat. Chop the whole chicken into serving portions.
02 -
Combine vinegar and lime juice with enough water to cover the chicken. Soak the pieces for at least 10 minutes to eliminate any rawness and residue. Drain thoroughly.
03 -
Rub chicken thoroughly with all dry seasonings, reserving a portion for the flour mixture. Add mayonnaise and jerk seasoning; mix until each piece is evenly coated.
04 -
In one large bowl, add cold water and place a strainer or colander inside. In a separate bowl, mix flour with the reserved dry seasonings.
05 -
Dredge seasoned chicken pieces in the seasoned flour. Using a scoop-and-fold motion, ensure each piece is fully covered. Press flour gently onto the chicken to create an even coating.
06 -
Shake off excess flour; transfer chicken to the strainer. Dip coated pieces briefly in the cold water, drain, then return to the seasoned flour for a second coating. Scoop, fold, and press again for optimal crust.
07 -
Once the oil is hot, add scotch bonnet pepper, pimento berries, fresh thyme, and garlic cloves to infuse the oil with aromatic flavors.
08 -
Carefully place the prepared chicken pieces into the hot infused oil. Fry for 12–15 minutes or until golden brown and cooked through, adjusting time based on the size of the pieces.
09 -
Remove chicken from the oil and set on a paper towel-lined tray to drain excess oil. Serve hot with your preferred side dish.
# Additional Notes:
01 -
For extra crispiness, ensure the flour is well-pressed onto the chicken during each dredging stage.
02 -
Seasoning the flour as well as the chicken adds depth to the crust.