Jamaican Jerk Buttermilk Chicken

Great British Menu winner James Cochran is here with Jamaican Jerk Buttermilk Chicken which he serves with his scotch bonnet jam, corn nuts and coriander. The tapioca and semolina in the coating gives the chicken a great crunch and keeps all the moisture in the chicken!

Ingredients

For the brine

100g of salt
25g of jerk spice
1 litre of water

2l veg oil
500g boneless/skinless chicken thigh
250ml buttermilk
15g of jerk spice
35g of tapioca flour
65g of semolina
50g if Sauce Shop scotch bonnet jam
1 punnet of micro coriander
A handful crushed of corn nuts

Method

Print Recipe

For the brine, add 100g of salt and 25g of jerk spice to 1 litre of water and then cool. Cut the chicken into bite size pieces and add to brine mix and leave for 2 hours.
Drain chicken and add to buttermilk, season with salt and jerk spice and leave for six hours or overnight; the acid in the buttermilk will tenderise the chicken and penetrate the spice into it
Add the semolina and tapioca together in a bowl and stir together until well mixed
If you have a fryer, set it to 180C. If you don’t, heat a deep saucepan with enough oil to fill it three-quarters of the way up, and get it nice and hot – a kitchen thermometer will obviously be handy here, if you’ve got one
Fry the chicken for 4 minutes, or until golden brown
Remove them and let them drain on paper
Serve with Sauce Shop scotch bonnet jam, corn nuts and micro coriander.

Ingredients

For the brine

100g of salt
25g of jerk spice
1 litre of water

2l veg oil
500g boneless/skinless chicken thigh
250ml buttermilk
15g of jerk spice
35g of tapioca flour
65g of semolina
50g if Sauce Shop scotch bonnet jam
1 punnet of micro coriander
A handful crushed of corn nuts

Method

For the brine, add 100g of salt and 25g of jerk spice to 1 litre of water and then cool. Cut the chicken into bite size pieces and add to brine mix and leave for 2 hours.
Drain chicken and add to buttermilk, season with salt and jerk spice and leave for six hours or overnight; the acid in the buttermilk will tenderise the chicken and penetrate the spice into it
Add the semolina and tapioca together in a bowl and stir together until well mixed
If you have a fryer, set it to 180C. If you don’t, heat a deep saucepan with enough oil to fill it three-quarters of the way up, and get it nice and hot – a kitchen thermometer will obviously be handy here, if you’ve got one
Fry the chicken for 4 minutes, or until golden brown
Remove them and let them drain on paper
Serve with Sauce Shop scotch bonnet jam, corn nuts and micro coriander.