In Fried Chicken, Rebecca Lang takes a closer look at the staple that has roots everywhere from the Philippines to Jamaica to Nashville.
Marinating in jerk spices takes days, but the results are well worth a little advance planning. I like to start this recipe midweek to enjoy a fun dinner with friends on the weekend. Then all you need to do is chill the beer and fry the chicken. The marinade has so much seasoning, there’s no need to season the flour.
- Pulse the garlic in the bowl of a food processor fitted with the metal blade until finely minced. Add the onions and peppers and pulse until finely chopped. Add the allspice, cinnamon, soy sauce, salt, pepper, sugar, lime juice, and thyme and process until combined. Pour the marinade into a large zip-top bag and add the drumsticks. Seal the bag and rub to coat the chicken. Double bag the chicken with another large zip-top (the aroma of the marinade is strong). Seal and refrigerate for 2 to 3 days.
- In a deep fryer or large, deep stockpot, heat 3 inches of peanut oil over high heat to 350°F. Set a wire rack over a rimmed baking sheet.
- Remove the drumsticks from the marinade but do not rinse the marinade off. Discard the remaining marinade. Place the coconut flour in a large mixing bowl, add 1 drumstick at a time, and toss to coat well. Repeat with the remaining chicken.
- Carefully place the drumsticks in the hot oil. Fry for 8 to 10 minutes, or until dark brown and juices run clear. Maintain a frying temperature of 340°F. Drain the chicken on the wire rack.
Reprinted with permission from Fried Chicken, by Rebecca Lang, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.