Fried Chicken

Fried chicken is a dish that has a rich cultural and historical background, and it's one that I hold dear to my heart. From the Southern United States to the Caribbean, this dish has been enjoyed by many for generations.

The origins of fried chicken can be traced back to West Africa, where it was a common practice to fry chicken in palm oil. This method of cooking was brought to the Americas during the transatlantic slave trade, and it eventually made its way to the Southern United States.

In the South, fried chicken became a staple dish and was often served at Sunday family dinners and special occasions. However, it wasn't until the 20th century that fried chicken began to gain popularity across the United States, thanks to the rise of fast food chains like Kentucky Fried Chicken.

But let's not forget the influence of the Caribbean on this dish. Fried chicken is a staple in Caribbean cuisine, particularly in Jamaica where it's often seasoned with spices like thyme and scotch bonnet peppers, giving it a unique and delicious flavor.

Now, I'd like to share with you my own personal take on this beloved dish. My recipe combines the traditional Southern technique of brining the chicken with the bold spices of the Caribbean. I hope you enjoy it as much as I do.

The recipe:

Brine:

Coating:

Frying:

In a large bowl, whisk together buttermilk, jerk seasoning, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 8 hours or overnight.

In a shallow dish, whisk together flour, cornstarch, salt, pepper, paprika, and jerk seasoning. Remove chicken from brine and let excess liquid drip off. Dredge chicken in flour mixture, shaking off excess.

In a large skillet, heat 1/2 inch of oil over medium-high heat to 350 degrees. Carefully add chicken and fry, turning occasionally, until deep golden brown and cooked through, about 12 minutes. Drain on a wire rack set over a baking sheet.

I hope you enjoy this recipe as much as I do. It's a delicious blend of cultures and traditions, and it's a dish that I'm proud to share with you. I hope you'll give it a try and make it your own by experimenting with different spices and seasonings. Happy cooking!