Jerk fried chicken strips

Jerk fried chicken strips


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Preparation time


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Cooking time
less than 10 mins


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Makes 12 strips


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By Jay Reidy
From Saturday Kitchen[row]


For the dredge

  • 750g/1lb 10oz plain flour
  • 250g/9oz cornflour
  • ½ tbsp cracked black pepper
  • 1 tbsp ground black pepper
  • ½ tbsp dried thyme
  • ½ tbsp dried oregano
  • 1 tbsp mustard powder
  • ½ tsp salt
  • ½ tbsp chicken seasoning
  • 1 tbsp white pepper
  • 2 tbsp cayenne pepper
  • 1 tsp celery salt

For the jerk marinade

  • 1 large onion, roughly chopped
  • 4 scotch bonnet chillies, roughly chopped
  • 4 spring onions, roughly chopped
  • 4 fresh thyme sprigs, roughly chopped
  • 4 bay leaves
  • 2 tbsp blended allspice berries
  • 2 tbsp ground black pepper
  • 1 tbsp salt
  • 4 garlic cloves
  • 2 tbsp grated root ginger
  • 3 tbsp light brown sugar
  • 1 tsp sage
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 250ml/9fl oz freshly squeezed orange juice
  • 2 tsp dark soy sauce
  • 60ml/2½fl oz cider vinegar

For the chicken strips

  • 12 mini chicken fillets
  • cider vinegar, to wash the chicken
  • 600ml/1 pint buttermilk


  1. Combine all the ingredients for the dredge and blend together using a blender. Set aside in a large tray.

  2. To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade.

  3. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge.

  4. The next day, remove the chicken strips from the marinade and let them come to room temperature.

  5. After 24 hours, and once ready to fry, take the chicken strips out of the dredge and leave until they reach room temperature. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Coat thoroughly in the dredge. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time.

  6. Preheat a deep fat frying to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil.

  7. Serve immediately!