Jerk-Fried Chicken

Summer / Spring / Deep-Fry / LouAna / Main Dish / Southern Fry Oil /


Capture the tropical flavor of the islands with this tempting dish.


25 minutes


Serves: 4


1 1/2 gallons LouAna® Southern Fry 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 LouAna Southern Fry Oil in a large fryer, Dutch oven, or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350°F.

Combine 4 teaspoons salt, flour, allspice, garlic salt, sugar, ginger, and cayenne 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.


There are two options when frying chicken. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always keep children and pets away. But either way you choose, always remember:
• Wear oven mitts.
• Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.


If you make this recipe, share a photo with us on Facebook or Instagram! Just tag your post with #LouAnaCooking



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