Ingreadient :

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

Direction :

1. 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.
2. 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
3. Add the semolina and tapioca together in a bowl and stir together until well mixed
4. 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
5. Fry the chicken for 4 minutes, or until golden brown
6. Remove them and let them drain on paper
7. Serve with Sauce Shop scotch bonnet jam, corn nuts and micro coriander.