For the season finale, we asked BLACK FOODIE Battle contestants to create unique & delicious fried chicken dishes. The chefs brought their A game! Check out their fried chicken recipes below:
(Serves 4-6 people)
Meat & Proteins
- 12 Chicken Tenders
Baking & Spices
- 2 1/2 cups All Purpose Flour
- 2 tbsp Salt (more, if desired)
- 2 tsp Cracked Black Pepper (more, if desired)
- 3 tbsp Garlic Powder
- 3 tbsp Cayenne Pepper
- 3 tbsp Paprika
- 3 tbsp Basil
- Dried Parsley for decor
Oils and Vinegars
- 6 cups Canola Oil or Vegetable Oil for frying (however much your fryer will take)
- Buffalo & Hot Sauce Mixture (to cover chicken)
- 10 oz Pure Honey
- ½ Cup D’ussé Liquor
- Wash chicken and remove the tendon from the tenders
- Place the tenders in a large Ziploc bag or Large Bowl. Pour the Buffalo Sauce, Hot Sauce on top of the chicken and mix. Let sit in the refrigerator for 20-30 minutes prior to cooking.
- Heat oil in a deep fryer or large pot to 350 degrees. To check your oil temperature. Drop a little bit of flour in. If it sizzles then the oil is ready to use.
- Pour the All Purpose or Self Rising Flour in a Flat Container. You can use a bowl, but a flatter surface works better. Add in Salt, Cracked Black Pepper, Garlic Powder, Cayenne Pepper, Paprika, and Dried Basil. Mix together.
- Before coating the chicken, add about 2 tbsp of the wet mixture (that the chicken was soaking in) to the flour and stir. It should make the flour slightly clumpy.
- Coat each soaked tender in the flour mixture being careful NOT to shake off any sauce. This is what makes it crunchy. As you coat more and more chicken, you will see more clumps of flour start to appear. Use those clumps to also coat the chicken. (Tip: I like to lightly pat the flour on the tender to make sure its fully coated.)
- Fry the coated chicken tenders for about 10-12 minutes. The tenders will start to float once they are done. Don’t overcrowd your fryer. (Tip: For smaller fryer, only 4-5 tenders should be cooked at one time.)
- Drain the cooked chicken on a paper towel-lined plate. Serve immediately with your favorite sauce or condiment. (Tip: If you have a smaller fryer and have to cook in smaller batches, drain your chicken on a cooling rack and place in the oven on Warm until they are ready to be served.
[Jerk Popcorn Chicken]
1 cup milk
1 tsp Jamaican jerk seasoning marinade
2 large chicken breasts (boneless, skinless)
1 cup self-rising flour
2 tbsp cornstarch
2 tbsp dry Jamaican jerk seasoning (or all-purpose seasoning)
Oil for frying (canola or vegetable)
¼ cup salted butter
1 tsp Jamaican jerk seasoning marinade
¼ cup flour
2 cups low-sodium chicken stock
1 cup self-rising flour
1 tbsp cornstarch
½ cup granulated sugar
2 large eggs, beaten
¼ cup milk
2 tbsp oil
To make the popcorn chicken:
1. Cut the chicken into bite-sized pieces and place into a resealable container.
2. Combine the milk with the wet jerk seasoning marinade and pour over the chicken. Cover and refrigerate for at least an hour.
3. Whisk together the self-rising flour, cornstarch, and dry jerk seasoning spice. Set aside until chicken is done brining.
4. Using a fork or tongs, dip chicken in the dry mix making sure to coat each piece it evenly.Continue until all pieces are done.
5. Heat a medium-sized pan over medium-high. Add in enough oil to cover at least 2 inches of thepan.
6. Fry the chicken pieces in batches (about 10 pieces for each) for about 5-8 minutes.
7. Remove from oil and allow to drain on a cooling rack.
To make the gravy:
1. In a small saucepan, melt the butter over medium heat.
2. Add in the jerk seasoning, then sprinkle in the flour. Continue cooking, stirring frequently, for an additional 2-3 minutes.
3. Slowly pour in the chicken stock a little bit at a time, whisking constantly until thickened (about5-8 minutes).
4. Cover and remove from heat.To make the waffles:
1. In a medium bowl, mix the flour, cornstarch and sugar.
2. In a separate bowl, whisk the eggs, milk and oil.
3. Pour the wet ingredients into the dry ingredients and mix until combined.
4. Cook in a waffle iron according to the instructions.
5. In order to form a “wrap” shape, immediately place into a small cup as it cools.
To assemble the wraps:
1. Place 2-3 popcorn chicken pieces in each waffle wrap, top with gravy and drizzle with maple syrup. Garnish with chopped cilantro or parsley if desired. Makes about
• Jamaican jerk seasoning is a paste that’s usually sold in jars. It has a lot of distinct flavours common in Jamaican cuisine.
• If you don’t have dry Jamaican jerk seasoning (which is a blend of dried spices usually used in addition to the wet marinade), you can use all-purpose seasoning and add some extra cayenne pepper for heat.
• Green seasoning is a versatile blend made of various herbs (like parsley, cilantro, thyme), green onions, garlic and peppers. It’s used a lot in the Caribbean to bring flavour to different meats.
• Don’t bread the chicken immediately when you take it out of the fridge. If you do the temperature of the oil will drop, making the chicken soggy. Leave it at room temperature for about 15-20 minutes in its container.
• If you don’t have self-rising flour you can also use one cup of all-purpose and add 1 tsp of baking powder and 1⁄2 tsp of salt.
• Using a cooling rack instead of a plate lined with paper towel helps keep the chicken from getting soggy
- 8 Chicken pieces (leg, thigh, breast, wings…)
- 1 ½ cup all purpose flour
- 1 Tbsp. salt
- 1 Tbsp. black pepper
- 1 tbsp. cayenne pepper
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- kosher salt
- Brine chicken for at least 1 hour in water with lemon, kosher salt, and thyme.
- In a separate bowl add seasonings to all purpose flour. Whisk to ensure spices are evenly distributed.
- Remove chicken from brine and pat it in the flour mix. Place on tray till ready to fry.
- Add chicken to pot of hot oil. Fry until it’s fully cooked and golden brown.
- Serve with a sweet and spicy sauce (combine honey with your favourite hot sauce) for the final touch.
Prep Time: 1 hour
Cook time: 30 minutes
Serving: 3 sandwiches
3 Jamaican coco bread
1 lbs boneless skinless chicken thighs
2 cups self rising flour
1 ½ cup coconut milk
1 ½ tbls scotch bonnet pepper minced
4 ½ tbls citrus and herb seasoning
1 tbls white vinegar
3 tbls mango scotch bonnet sauce
1 tbls brown sugar
2 cups coleslaw mix
- In a medium size bowl combine chicken, 1 cup of coconut milk, scotch bonnet pepper, and 2 tablespoons of seasoning. Refrigerate for 30-45 minutes
- Prepare the coleslaw by first making dressing. In a medium bowl combine ½ cup coconut milk, vinegar, 1/2 tablespoon of seasoning. Toss the coleslaw mix in the dressing and refrigerate.
- Prepare the seasoned flour by combining in a medium bowl self-rising flour and two tablespoon of seasoning.
- Coat chicken pieces in the seasoned flour, and fry in a hot cast iron skillet or a frying pan.
- Build the sandwich by adding one tablespoon of mango scotch bonnet sauce, followed by chicken, and topping it with coleslaw.
1 can callaloo
1 tsp all purpose seasoning
Tex Mex cheese as needed
6 chicken thighs
1 tbsp all purpose seasoning
1/2 tbsp salt
1 tbsp cayenne
1 tbsp paprika
1/3 cup coconut milk
1 cup all purpose flour
1/4 Pablo bread crumbs
1 tbsp baking powder
1 tsp baking soda
1/4 cup coconut flour
1/4 cup coconut flakes
1 tsp salt
Coconut milk Marinade
1/2 cup club soda
- 2 lbs chicken wings
- 1 tablespoon garlic powder
- 2 tablespoon salt (or less)
- 1 tablespoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon grated onion
- 2 tablespoon tomato paste
- 1/2 cup bourbon
- 3/4 cup maple syrup
- 1 teaspoon dried rosemary
- Pat the wings dry, and coat with garlic powder. Let it sit for 15-20 min.
- While the chicken marinates, melt the butter in a saucepan over medium low heat, then add the onions to saute for 1 minute. Add tomato paste, and cook for another minute, letting the paste get a little caramelization.
- Pour the maple syrup and bourbon into the pot, then whisk to help break up the tomato paste. Add the rosemary, and continue to cook on medium low heat for 5-6 minutes. Remove from heat.
- Season chicken with salt and pepper, then deep fry until cooked thoroughly. Drain the chicken on paper towels, then put them into a mixing bowl. Pour the maple-bourbon glaze on the chicken, and mix with a large spoon. Enjoy!