Jamaican Festival Recipe
Golden chicken nuggets served with sweet Jamaican festival dumplings and a dipping sauce. A Caribbean twist on a classic.
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Ingredients
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Festival Dumplings
Golden Chicken Nuggets
Dipping Sauce (Mango-Scotch Bonnet)
Method
Festival Dumplings
- 1
Mix dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 1 cup fine cornmeal, 2 tsp baking powder, 3 tbs sugar, and 1 tsp salt until evenly combined.
- 2
Cut in butter
Add 2 tbs cold unsalted butter pieces to the dry mix. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- 3
Add liquids and form dough
Stir in 3 tbs evaporated milk, 1 tbs water and 1 tsp vanilla extract. Mix gently until a soft, slightly sticky dough forms. If the dough is too dry, add additional water 1 tsp at a time; it should hold together but not be soggy.
- 4
Shape dumplings
Turn dough onto a lightly floured surface and knead gently 6–8 times. Pat into a 1/2-inch thick rectangle. Cut into 12 equal pieces (about 1.5-inch long sticks) or shape into small ovals; lightly dust with flour to prevent sticking.
- 5
Heat oil
Pour about 3 cups vegetable oil into a heavy skillet or deep saucepan to reach approximately 2 inches depth. Heat oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly without burning.
- 6
Fry dumplings
Working in batches, carefully add festival pieces to the hot oil, giving them room. Fry 3–5 minutes per side, turning with tongs, until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.
Golden Chicken Nuggets
- 7
Marinate chicken
Place 1 lb cut chicken pieces in a bowl with 1 cup buttermilk and 1 tsp hot sauce (optional). Cover and refrigerate for at least 30 minutes and up to 2 hours; this tenderizes and flavors the chicken.
- 8
Prepare dredging stations
In a shallow bowl combine 1 cup all-purpose flour, 2 tbs cornstarch, 2 tbs fine cornmeal, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. In a second shallow bowl beat 2 eggs. In a third bowl place 1 cup panko breadcrumbs.
- 9
Coat the chicken (triple step)
Remove chicken from marinade, letting excess drip off. Dredge pieces in the seasoned flour mixture, shaking off excess. Dip into beaten eggs, then press into panko breadcrumbs to coat evenly. For extra crispness, repeat the egg and panko step for a double-coat.
- 10
- 11
Fry nuggets
Fry chicken pieces in batches, being careful not to crowd the pan. Cook 3–4 minutes per side (6–8 minutes total) for 1-inch pieces, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towels to drain. If needed, keep warm in a low oven while finishing remaining batches.
Dipping Sauce (Mango-Scotch Bonnet)
- 12
Combine ingredients
In a blender or food processor place 1 cup chopped ripe mango, 2 tbs lime juice, 1 tbs honey, 1/2 scotch bonnet (seeded for less heat), 1 tsp grated fresh ginger, and 1/4 tsp salt.
- 13
Blend to smooth
Blend until smooth, adding up to 2 tbs water to reach desired consistency. Taste and adjust sweetness, acid, or heat—add more honey to sweeten, extra lime for brightness, or use less pepper for milder sauce.
- 14
Chill and serve
Transfer sauce to a small bowl and chill 10–15 minutes to let flavors meld. Serve alongside hot chicken nuggets and warm festival dumplings.