Jamaican Fried Chicken (africanbites)

Chicken Marinade

3 1/2 – 4 lb whole chicken (cut into 10 pieces)
1 t salt
3/4 t chicken bouillon powder (replace with salt )
2 – 3 t hot sauce (adjust to taste)
2 t minced garlic
1 t minced ginger
1 t white pepper.
1 T paprika
1 t curry powder
2 – 3 t minced thyme

Place chicken in a large bowl. Seasoned with salt followed by all the other marinade ingredients. Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge. Marinate for about an hour or preferably over night.

Chicken Coating

1 1/2 c flour
1/2 c cornstarch
1 t baking powder
1 T paprika
3/4 t (salt adjust to taste)
1 T garlic powder
1 T onion powder
1 t cayenne pepper
1 1/2 T dried herbs (Thyme, Oregano, Parlsley)
1 c & 2 T milk, divided

Pour 1 c milk in the marinated chicken. In a large bowl whisk together flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper. When ready to fry add about 2 T milk to the flour mixture, thoroughly mix using your fingers. Then dredge the chicken in the flour mix, shaking any excess flour. You may use a zip lock bag for this process. Set aside for about 15 min. Heat oil in a deep fryer or cast iron skillet to 375 F. Temp will drop once you add chicken. Using tongs, place chicken carefully and slowly in the hot oil. Work in batches. Do not over crowd the skillet. Fry chicken until golden brown, turning once, 10 – 20 min depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear. Drain chicken on paper towels set on a wire rack. Repeat with remaining chicken pieces; let cool for at least 10 min before serving. Serves 4 – 5.



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