Jerk Fried Chicken

  • Prep Time: 25 minutes
  • Servings: 4
  • 1 1/2 gallons LouAna Southern Frying Oil
  • 2 tablespoons salt, divided
  • 2 cups all-purpose flour
  • 1 tablespoon ground allspice
  • 2 teaspoons garlic salt
  • 1 teaspoon sugar
  • 1 teaspoon dried ground ginger
  • 2 teaspoons cayenne pepper
  • 2 cups buttermilk
  • 2 large eggs
  • 1 whole fryer chicken, cut into 6 pieces

Place oil in a large fryer, Dutch oven or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350º.

Combine 4 teaspoons salt, flour, and next 5 ingredients (through pepper) in a shallow dish, stirring well with a whisk.

Combine buttermilk and eggs in a shallow dish, stirring well.

Season chicken evenly with remaining 2 teaspoons salt; dredge in flour mixture.

Dip chicken in buttermilk mixture; dredge in flour again.

Fry chicken in hot oil 15 minutes or until done; remove to a paper towel-lined plate. Serve immediately.

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