Fried Barbeque Or Jerk Chicken Recipe

Prepare the chicken

Rinse the chicken pieces and pat dry with paper towels. Trim excess fat but leave skin on for best crisping.

In a large bowl or zip-top bag combine 6 tbs vegetable oil, soy sauce, apple cider vinegar, brown sugar, lime juice, minced garlic, grated ginger, chopped green onions, thyme leaves, allspice, cinnamon, nutmeg, smoked paprika, minced scotch bonnet (or habanero), 1.5 tsp salt and 1 tsp black pepper. Mix until sugar dissolves and spices are evenly distributed.

Add the chicken pieces to the marinade, turning to coat thoroughly. Press marinade over the skin and between skin and meat where possible. Marinate in the refrigerator for at least 4 hours, preferably overnight (8–12 hours) for maximum flavor penetration.

About 30 minutes before frying, remove the chicken from the refrigerator and let come closer to room temperature (this promotes even cooking). Reserve the used marinade bowl.

Set up dredging station

In a shallow bowl whisk the buttermilk. In a second wide plate or bowl combine 1 cup flour, 0.25 cup cornstarch, 0.5 tsp baking powder, 1 tsp smoked paprika, 0.75 tsp salt and 0.5 tsp black pepper. Mix thoroughly.

Working one piece at a time, remove excess marinade from the chicken (don’t fully dry — a thin wet film helps coating adhere). Dip each piece into the buttermilk, then press into the flour mixture to coat evenly, shaking off excess. For a thicker crust double-dip: return to buttermilk briefly and coat again in the flour mix.

Heat oil in a heavy deep skillet, Dutch oven or deep fryer to 175°C / 350°F. Use enough oil to submerge the chicken about halfway (or deep-fry fully if preferred). Maintain oil temperature by adjusting heat; use a thermometer to keep 165–175°C for larger pieces.

Carefully add chicken pieces skin-side down in batches — do not overcrowd. Fry, turning occasionally, until crust is deep golden brown and an instant-read thermometer inserted into thickest part reads 74°C / 165°F. Depending on piece size this will take about 12–18 minutes per batch. Adjust heat to keep oil temperature steady.

When done, transfer chicken to a wire rack set over a baking sheet to drain and rest for 5 minutes. This keeps the crust crisp. Repeat with remaining pieces.

If you want a glazed BBQ finish, warm the 1/2 cup BBQ sauce in a small saucepan over low heat until slightly runny. Brush sauce onto the fried chicken pieces just before serving for a sticky finish. For a jerk-forward finish, sprinkle additional chopped thyme and a squeeze of lime instead of sauce.

Garnish with chopped cilantro or parsley and serve immediately with lime wedges. Serve with sides such as rice and peas, coleslaw, fried plantains, or a simple salad.