Jamaican Fried Chicken

🇯🇲 Jamaican Fried Chicken Crispy, golden fried chicken infused with authentic Jamaican-inspired flavours, aromatic pimento, warming spices and fresh thyme. Marinated to perfection and coated in a seasoned, crunchy crust, this is proper comfort food with a Caribbean kick! Ingredients Chicken & Marinade 1kg chicken thighs and breasts 1 tsp paprika 1 tsp chicken seasoning 1 tsp onion powder 1 tsp garlic powder 1 tsp ground ginger 1 tsp crushed pimento seeds (allspice) 2 tsp salt ½ tsp black pepper ½ tsp cayenne pepper Seasoned Coating 750g self-raising flour 500ml milk 1 large egg, beaten 1 tsp paprika 1 tsp cayenne pepper 1 tsp crushed pimento 1 tsp black pepper 1 tsp fresh thyme leaves, finely chopped ½ tsp salt Vegetable oil, for deep-frying Method 1. Prepare & Marinate the Chicken Cut the chicken breasts in half to create evenly sized pieces. Place the chicken breasts and thighs into a large mixing bowl. Add all the marinade seasonings and rub thoroughly into the chicken, ensuring every piece is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to develop. 2. Prepare the Coating Pour the milk into a large bowl and whisk in the beaten egg. In a separate bowl, combine the self-raising flour, paprika, cayenne pepper, crushed pimento, black pepper, fresh thyme and salt. Mix thoroughly until the seasoning is evenly distributed throughout the flour. 3. Coat the Chicken Remove the marinated chicken from the refrigerator. Working one piece at a time, dip the chicken into the milk and egg mixture. Transfer to the seasoned flour and press the flour firmly onto the chicken, ensuring it is completely coated. Shake off any excess flour and place each piece onto a wire rack. Repeat until all the chicken is coated. For an extra-crispy crust, let the coated chicken rest for 10–15 minutes before frying. 4. First Fry Heat the oil to 145°C. Carefully lower the chicken into the oil in batches, making sure not to overcrowd the pan. Fry, turning as necessary, until the coating is golden and the chicken is beginning to cook through. Remove the chicken and place it on a baking tray while you finish frying the remaining batches. Important: The chicken may not be fully cooked after this first fry, so it must be cooked through during the final stage. 5. Second Fry for Extra Crunch Increase the oil temperature to 170°C. Return the chicken to the oil in batches and fry until the crust is deeply golden and crispy and the chicken is completely cooked through. Check the thickest part of each piece with a food thermometer. Chicken must reach an internal temperature of 75°C. Drain on a clean wire rack rather than stacking the pieces, helping the crust stay crispy. Cooking times will vary depending on the size and thickness of the chicken pieces. Larger bone-in thighs may need considerably longer than smaller breast pieces. 6. Serve Plate up your crispy Jamaican fried chicken and serve with creamy coleslaw, rice and peas, fried plantain or your favourite sides. Crispy on the outside, juicy on the inside and packed with Jamaican-inspired spice. Lick your lips and enjoy! 🇯🇲 #seasoning #jamaica #jamaicanfood