Olivia Cooks Jamaican Fried Chicken with me

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños offer heat with fewer calories, while bell peppers are milder and more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: saltwater

Tamari is gluten-free, while saltwater can mimic the salty flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is widely available.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is cost-effective.

Marinate chicken in a mixture of allspice, thyme, minced scotch bonnet pepper, minced garlic, minced ginger, soy sauce, lime juice, brown sugar, black pepper, and salt for at least 2 hours.

Prepare a dredging station with flour and cornstarch mixed together in a bowl.

Heat vegetable oil in a large frying pan over medium-high heat until shimmering.

Remove chicken from marinade and shake off excess liquid.

Coat each piece of chicken in the flour mixture, pressing lightly to adhere.

Fry chicken in batches, ensuring not to overcrowd the pan, until golden brown and cooked through, about 12-15 minutes per batch.

Transfer fried chicken to a wire rack to drain excess oil.

Serve hot, garnished with chopped scallions and onion.

Cooking Techniques

Spice Level:

Allergens