Monday, December 28, 2009

Yummm! Southern Fried Jerk Chicken

My Mother is the daughter of a Bajan woman and My Dad is a Good Ole Boy from North Carolina... so I grew up eating Curry Goat and Collard Greens, ya know? I won't get started on the influence from the Jewish man who married my Bajan Grandmother..... LOL

I saw this recipe and my heart just started to SIIIIIING.... because this recipe is a great way to honor my Southern and West Indian roots simultaneously.... not to mention get my grub on Yum Yum-style!!! Tee Heeeeee!

Southern Fried Jerk Chicken
Recipe Courtesy of


1-Cup Buttermilk
⅔ cup Red Stripe Beer
8 Drumsticks
1 cup yellow Cornmeal
1 Cup all Purpose Flour
½ cup cornstarch
½ cup Dry Jerk Seasoning
1 Tablespoon Paprika
2 Tablespoon salt
2 tablespoons black pepper
Vegetable or Peanut Oil for frying


Combine the Red Stripe Beer and Cup Buttermilk in a large glass bowl.
Add Chicken to the bowl and marinate in the refrigerator for 2 hours.
Combine the flour, cornmeal, jerk seasoning, cornstarch, paprika, salt and pepper in a bowl. Mix to combine.
Drain the chicken and discard the marinade.
Toss the Chicken lightly one at a time to coat them. You can use a zip lock bag with the breading mixture to do this.
Place the breaded chicken on a large baking sheet lined with wax paper. Be sure they do not touch each other. Place in the refrigerator for 30 minutes.
Pour oil in 2-3 inch deep skillet. Heat oil to approx 355f (check with frying thermometer).
Add the chicken 2 at a time. Fry each for about 4 minutes on each side or until they are golden brown
Remove each piece of chicken and place on paper towel to drain oil. Transfer to an oven safe platter once oil is drained.
Place in an oven set at 200f to keep warm. Once all the chicken is cooked, it is best to serve immediately.

And I think that a good accompaniment to this is a delish oven-baked sweet potato fries!!

Sweet Potato Oven Baked Fries Recipe
Recipe Courtesy of


- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon course kosher salt, adjust to taste
- 1/4 teaspoon garlic pepper, adjust to taste
- 1/4 teaspoon paprika


Preheat oven to 450ºF.
Generously coat baking sheet with vegetable cooking spray or olive oil.
Peel sweet potatoes.
Cut into 1/2-inch thick sticks that are approximately 4 to 5-inches long, or cut into wedges.
Place potatoes into a large bowl and drizzle with olive oil.
Sprinkle potatoes with *seasonings and stir until potatoes are evenly coated.
Place potatoes in a single layer on baking sheet. Potatoes may need to be baked in 2 separate batches.
Bake approximately 10 minutes.
Remove and turn potatoes over, return to oven.
Bake potatoes an additional 20 minutes or until done.
Season to taste and serve hot.

*Any combination of your favorite seasonings can replace those listed in the ingredients.

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