This crunchy Jamaican-style fried chicken is well-seasoned and comes with the most delicious gravy.

Most people will tell you that Jamaica has the best KFC in the Caribbean. I have eaten Jamaican fried chicken many times, and I can say it’s true.

The seasoning is the secret, and the chicken is crunchy, and I know that you will love this recipe. It is one that I have been making since I was thirteen. Plus, this chicken is home-styled and features mostly Jamaican seasoning.

This recipe is both bold and comforting. My granny has been making it for over forty years, and I’ve pulled out her handwritten recipe book to share it with you all.

Why You’ll Love This Recipe

This easy fried chicken recipe is all the rage at my home. It is simple and delicious. The dish has a few ingredients, well, most of which you can find in your pantry.

We are taking parpika, garlic powder, and pimento berries, just to name a few. Plus, there are no special chicken pieces needed; you can use whatever you have on hand. The gravy adds more flavor, so there is no need for ketchup, mustard, or any other sauces.

Ingredients

For the Chicken

• 3½ lbs chicken (leg + thigh)
• 1 tbsp all-purpose seasoning
• 1 tbsp chicken seasoning
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 onion, sliced
• 5–6 garlic cloves, crushed
• 1 scallion stalk, squeezed
• 2 tsp fresh thyme
• 1 tsp pimento seeds
• 1 Scotch bonnet pepper, chopped
• 1 tbsp oil (for coating before flouring)

Flour Coating

• 6 cups all-purpose flour
• 2 tbsp cornstarch
• Remaining seasoning from above
• ½ tsp salt

Gravy

• 1 tbsp used frying oil
• Leftover herbs from the chicken bowl
• ¼ cup carrot slices
• 2½ cups water
• 1 tsp all-purpose seasoning
• ½ tsp black pepper
• 4 tbsp ketchup
• ½ tsp browning
• 2 tsp sugar (to balance the ketchup)

Kitchen Essentials

Here are Ren’s favorite kitchen gadgets and kitchen essentials

Everyone needs a roomy mixing bowl for seasoning chicken. This is one of my favorite Dutch ovens– It keeps the heat steady, so every piece fries up golden and crunchy.

I am obsessed with this simple pair of kitchen tongs since it makes flipping chicken easy without breaking the crust. You’ll need this cooling rack set and this small strainer for whenever you want to reuse oil.

Instructions

Season the Chicken

Wash, rinse, and dry the chicken, and add a little bit of oil so the seasoning can stick.

Sprinkle all your dry seasonings and massage them in. Then, throw in the onion slices, crushed garlic, scallion, thyme, Scotch bonnet, and pimento.

Rub the seasoning on every piece of the chicken. Let it marinate for 15–20 minutes, so the fresh herbs. Overnight is even better.

Dredge the Chicken

Add the flour, cornstarch, leftover dry seasoning, and salt to a large container. You want to mix everything so the coating is even. Cornstarch helps the chicken fry extra crispy.

Shake off big pieces of onion and garlic and press each piece firmly into the flour. Flip, press again, and shake off the excess. Place the coated chicken on a plate to rest while you heat the oil.

Fry the Chicken

Heat oil on medium–high. Drop a whole Scotch bonnet pepper in the pot. The oil is ready once you see the bubbling. Lower the chicken in gently.

Allow it to fry for 10 minutes and flip it to fry again for another 8-10 minutes. Once it is finished, remove it from the oil and place the chicken on a wire rack.

Make the Gravy

It is time to make the gravy. In a separate skillet, pour 1 tbsp of oil. Add the fresh herbs and carrots. Let them sauté for 30 seconds.

Mix 2½ cups of water into the same bowl you seasoned the chicken in and pour it into the pot. Add all-purpose seasoning, black pepper, ketchup, browning, and sugar.

Let it simmer for 10 minutes until thick. Turn off the stove. Pour gravy over your fried chicken or serve it on the side.

This dish is perfect with rice and peas and fried plantains.

My Helpful Tips

I always add a Scotch bonnet pepper to the hot oil while frying because it doesn’t make the chicken spicy; it simply flavors the oil.

Don’t forget to let the flour-coated chicken sit before frying, which helps the crust stick. This is something I learned from my granny; she reminds me to add Cornstarch to the flour to give a crispier crust.

Storage & Reheating

Store:

Keep leftover fried chicken in an airtight container for 2–3 days.

Gravy can last up to 4 days in the fridge.

Reheat:

– Oven: 375°F for 10–12 minutes

– Air fryer: 5–7 minutes

– Stovetop: warm the gravy separately so your chicken doesn’t get soggy

Serving Ideas

• Rice and peas
• Fried plantains
• Festival
• Mashed potatoes
• White rice
• Salad

FAQ

Can I use chicken breast?

Yes, but it cooks faster and can dry out. Dark meat works best.

Do I need milk or an egg?

Not for Jamaican-style fried chicken. The fresh herbs make the flour stick on its own.

Can I bake it instead of frying?

You can, but the texture won’t be the same.

Is the Scotch bonnet in the oil spicy?

No, it only adds flavor, not heat.

More Jamaican Recipes

• Jamaican Jerk Fish Recipe
• Delicious Jerk Fish Tacos Recipe
• Easy Jamaican Chicken Chop Suey Recipe

Jamaican Fried Chicken With Gravy

Recipe by Ren PetersCourse: SideCuisine: JamaicanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

420

kcal

A crispy, heavily seasoned Jamaican fried chicken recipe passed down for generations, complete with a rich homemade gravy.

Ingredients

• 3½ lbs chicken (leg + thigh)

• 1 tbsp all-purpose seasoning

• 1 tbsp chicken seasoning

• 2 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1 onion, sliced

• 5–6 garlic cloves, crushed

• 1 scallion stalk, squeezed

• 2 tsp fresh thyme

• 1 tsp pimento seeds

• 1 Scotch bonnet pepper, chopped

• 1 tbsp oil (for coating before flouring)

• For the Flour Coating

• 6 cups all-purpose flour

• 2 tbsp cornstarch

• Remaining seasoning from above

• ½ tsp salt

• the Gravy

• 1 tbsp used frying oil

• Leftover herbs from the chicken bowl

• ¼ cup carrot slices

• 2½ cups water

• 1 tsp all-purpose seasoning

• ½ tsp black pepper

• 4 tbsp ketchup

• ½ tsp browning

• 2 tsp sugar (to balance the ketchup)

Directions

• Wash, rinse, and dry the chicken, and add a little bit of oil so the seasoning can stick.
• Sprinkle all your dry seasonings and massage them in. Then, throw in the onion slices, crushed garlic, scallion, thyme, Scotch bonnet, and pimento.
• Rub the seasoning on every piece of the chicken. Let it marinate for 15–20 minutes, so the fresh herbs. Overnight is even better.
• Add the flour, cornstarch, leftover dry seasoning, and salt to a large container. You want to mix everything so the coating is even. Cornstarch helps the chicken fry extra crispy.
• Shake off big pieces of onion and garlic and press each piece firmly into the flour. Flip, press again, and shake off the excess. Place the coated chicken on a plate to rest while you heat the oil.Heat oil on medium–high. Drop a whole Scotch bonnet pepper in the pot. The oil is ready once you see the bubbling. Lower the chicken in gently.
• Allow it to fry for 10 minutes and flip it to fry again for another 8-10 minutes. Once it is finished, remove it from the oil and place the chicken on a wire rack.
• It is time to make the gravy. In a separate skillet, pour 1 tbsp of oil. Add the fresh herbs and carrots. Let them sauté for 30 seconds.
• Mix 2½ cups of water into the same bowl you seasoned the chicken in and pour it into the pot. Add all-purpose seasoning, black pepper, ketchup, browning, and sugar.
• Let it simmer for 10 minutes until thick. Turn off the stove. Pour gravy over your fried chicken or serve it on the side.
• This dish is perfect with rice and peas and fried plantains.