Jerk fried chicken strips recipe
 A homemade dredge plus jerk marinade makes these fried chicken strips a flavour sensation! 750g/1lb 10oz plain flour 250g/9oz cornflour ½ tbsp cracked black pepper1 tbsp ground black pepper ½ tbsp dried thyme ½ tbsp dried oregano 1 tbsp mustard powder ½ tsp salt ½ tbsp chicken seasoning 1 tbsp white pepper 2 tbsp cayenne pepper 1 tsp celery salt 750g/1lb 10oz plain flour 250g/9oz cornflour ½ tbsp cracked black pepper 1 tbsp ground black pepper ½ tbsp dried thyme ½ tbsp dried oregano 1 tbsp mustard powder ½ tsp salt ½ tbsp chicken seasoning 1 tbsp white pepper 2 tbsp cayenne pepper 1 tsp celery salt 1 large onion, roughly chopped4 scotch bonnet chillies, roughly chopped4 spring onions, roughly chopped4 fresh thyme sprigs, roughly chopped4 bay leaves2 tbsp blended allspice berries 2 tbsp ground black pepper1 tbsp salt 4 garlic cloves2 tbsp grated root ginger 3 tbsp light brown sugar 1 tsp sage 1 tsp cinnamon 1 tsp nutmeg 250ml/9fl oz freshly squeezed orange juice 2 tsp dark soy sauce60ml/2½fl oz cider vinegar 1 large onion, roughly chopped 4 scotch bonnet chillies, roughly chopped 4 spring onions, roughly chopped 4 fresh thyme sprigs, roughly chopped 4 bay leaves 2 tbsp blended allspice berries 2 tbsp ground black pepper 1 tbsp salt 4 garlic cloves 2 tbsp grated root ginger 3 tbsp light brown sugar 1 tsp sage 1 tsp cinnamon 1 tsp nutmeg 250ml/9fl oz freshly squeezed orange juice 2 tsp dark soy sauce 60ml/2½fl oz cider vinegar 12 mini chicken filletscider vinegar, to wash the chicken400ml buttermilk 12 mini chicken fillets cider vinegar, to wash the chicken 400ml buttermilk Method Combine all the ingredients for the dredge and blend together using a blender. Set aside in a large tray.To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge.Take the chicken strips out of the marinade and leave until they reach room temperature. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Coat thoroughly in the dredge. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Preheat a deep fat frying to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Serve immediately. Combine all the ingredients for the dredge and blend together using a blender. Set aside in a large tray. Combine all the ingredients for the dredge and blend together using a blender. Set aside in a large tray. To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge. Take the chicken strips out of the marinade and leave until they reach room temperature. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Coat thoroughly in the dredge. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Take the chicken strips out of the marinade and leave until they reach room temperature. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Coat thoroughly in the dredge. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Preheat a deep fat frying to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Serve immediately. Preheat a deep fat frying to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Serve immediately. Recipe tips Save excess marinade and dredge for other things, like popcorn chicken!