Jamaican Style KFC

This Jamaican fried chicken brings together bold island flavor, crispy Southern style breading, and a juicy marinated chicken that is seasoned all the way through. The chicken gets blended with onion, garlic, ginger, lime, soy sauce, Scotch bonnet, and Uncle Dibbz Jerk Nice Spice, then coated in flour seasoned with Uncle Dibbz Durtty Bird Rub before frying until golden brown.

Ingredients

For the Chicken and Marinade

• 2 pounds chicken pieces, such as legs, thighs, wings, or mixed pieces
• 1/2 cup water
• Juice of 1 lime
• 2 tablespoons soy sauce
• 1 medium red onion, chopped
• 3 cloves garlic
• 1 tablespoon fresh ginger, roughly chopped
• 1 Scotch bonnet pepper, optional
• 2 tablespoons Uncle Dibbz Jerk Nice Spice

For the Breading

• 3 cups all purpose flour
• 2 tablespoons Uncle Dibbz Durtty Bird Rub

For Frying

• Peanut oil or vegetable oil, enough for frying

Instructions

1. Make the jerk marinade: In a blender, combine the water, lime juice, soy sauce, red onion, garlic, ginger, Scotch bonnet pepper, and Uncle Dibbz Jerk Nice Spice. Blend until smooth.
2. Marinate the chicken: Place the chicken pieces in a large bowl or zip top bag. Pour the jerk marinade over the chicken and toss until every piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Prepare the seasoned flour: In a large bowl, mix the flour and Uncle Dibbz Durtty Bird Rub until evenly combined.
4. Coat the chicken: Remove the chicken from the marinade and let the excess drip off. Dredge each piece in the seasoned flour, making sure it is fully coated.
5. Double bread for extra crunch: Dip each floured chicken piece briefly into plain water, then place it back into the seasoned flour for a second coating. Press the flour onto the chicken so the crust sticks well.
6. Heat the oil: Add oil to a deep fryer, Dutch oven, or heavy bottomed skillet and heat to 350°F.
7. Fry the chicken: Fry the chicken in batches so the pot does not get overcrowded. Cook for 15 to 18 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Larger pieces like thighs may need a few extra minutes.
8. Drain and rest: Remove the chicken from the oil and place it on a wire rack or paper towel lined tray. Let it rest for 5 minutes before serving.
9. Serve: Serve hot with rice and peas, festival, cabbage, plantains, or your favorite island inspired sides.

Dibbz Tips

• For the best flavor, marinate the chicken overnight.
• If you want less heat, remove the seeds from the Scotch bonnet or leave it out completely.
• Use a wire rack instead of paper towels if you want the crust to stay crisp longer.
• Keep the oil close to 350°F so the chicken cooks evenly without getting greasy.
• Dark meat works especially well for this recipe because it stays juicy while frying.