Updated: Aug 22, 2019
I made this one day because I was craving the bbq flavoured K.F.C. that's available only in Jamaica. This is tender, juicy, fried chicken coated with an irresistable homemade bbq sauce. Please season and marinate the chicken overnight it'll make a huge difference.
10 pieces of chicken (about 2-2 ½ pounds), skin on
salt as desired
½ tsp freshly ground black pepper
4 cups buttermilk*
1 tsp sugar
1/8 teaspoon cayenne pepper
3 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon paprika
¼ tsp ground celery seed
4 - 6 pimento grains
3 cups all-purpose flour
1 tsp garlic salt
½ tsp black pepper
3 teaspoons paprika
1 tablespoon onion powder
Vegetable oil for deepfrying
BBQ Sauce ingredients:
2 1/2 cups tomato puree**
1/2 cup water
1/2 cup fancy mollasses
1/8 cup vinegar
1/2 cup brown sugar
1 tsp ginger powder
1/2 tablespoon onion powder
1 tbsp Worcestershire sauce
1 tsp chili powder
1 tsp paprika
1/4 cup yellow mustard
2 tbsp garlic powder
1 tsp black pepper
Season the chicken with the salt and black pepper.
In a large bowl mix the buttermilk, sugar, cayenne, onion powder, garlic powder, paprika, celery seed and pimento. Add the seasoned chicken and refrigerate preferably overnight.
Pour oil in a large dutch pot to a depth of 3-4 inches and heat to 350 degrees or use deepfryer and set it to 350 F. Preheat oven to 375 degrees F.
Drain and discard the buttermilk mixture.
Pour all the ingredients for coating in a ziplock bag and shake. Add two pieces of chicken at each time and shake to coat with the flour mixture.
Shake off excess flour and fry chicken pieces in batches for about 10 -15 mins. Cook the dark meat longer. Do not overcrowd the pan/fryer and don't overcook the chicken since it will be finished in the oven.
While the chicken is being fried make the sauce. Combine all sauce ingredients in a sauce pan and allow to simmer over medium then low heat for 8 mins.
Lay the fried chicken on a wire rack. Brush the sauce on the chicken making sure you drench each piece with sauce.
Place in the hot oven for about 10 mins so the sauce can adhere to the chicken.
The chicken is cooked when internal temp. reads 165F or when pricked the juices run clear. For further stickiness and caramelization I turn on the broiler BUT keep an eye on it. You want it sticky not burnt :)
Remove from oven and serve hot!
Instead of the spices listed above, you may use a pre-made poultry seasoning or all purpose spice mix.
*If you have no buttermilk, add 3 tbsp vinegar or lemon juice to some wholemilk, stir it and let it sit for about 5 minutes or just use water with vinegar added
**You may use ketchup and eliminate the tomato puree and vinegar