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Jamaican Jerk Fried Chicken SandwichServings: 1 sandwich -- Yield: 26 servings Jerk-seasoned fried chicken smothered with jerk BBQ sauce, garlic aioli, fried plantains, Island Pepper sauce, pickled red cabbage, and pineapple-jalapeño jam. Buns, Lunch & Dinner, Dine In, Travel Friendly |
Ingredients24 each King’s Hawaiian Original Little Island Bun 12 tbsp Butter, softened 24 each Jerk Fried Chicken (subrecipe) 12 c Jerk BBQ Sauce (subrecipe) 24 tbsp Garlic aioli 12 each Butter lettuce, leaves 48 each Sweet Plantains (subrecipe) 24 oz Island Pepper Sauce (subrecipe) 24 oz Pickled Red Cabbage (subrecipe) 18 oz Pineapple-Jalapeño Jam (subrecipe)
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Build It!Spread ¾ teaspoon softened butter on the top and bottom cut side of buns. Toast on a flattop until golden. Remove and set aside.
Slather one piece of Jerk Fried Chicken in ½ cup Jerk BBQ Sauce and set aside.
Spread ½ tablespoon garlic aioli on each half of toasted bun.
On bottom bun, layer ½ piece of torn butter lettuce, 2 pieces of Sweet Plantains, and 1 piece of Jerk Fried Chicken.
Top chicken with 1 ounce Island Pepper Sauce and 1 ounce Pickled Red Cabbage. Finish with ¾ ounce Pineapple-Jalapeño Jam.
Place top bun on sandwich and serve.
Jerk Fried Chicken- Servings:
- 1 piece
- Yield:
- 24
3 c Soy sauce (for jerk chicken marinade) 15 oz Green onions, rough chopped (for jerk chicken marinade) 9 oz Worcestershire sauce (for jerk chicken marinade) 6 tbsp Maggi seasoning (for jerk chicken marinade) 6 tbsp Garlic, rough chopped (for jerk chicken marinade) 4 ½ tbsp Ginger, peeled and chopped (for jerk chicken marinade) 4 ½ tbsp Lime juice, fresh (for jerk chicken marinade) 6 tsp Allspice, ground (for jerk chicken marinade) 6 tsp Cinnamon, ground (for jerk chicken marinade) 6 tsp Light brown sugar (for jerk chicken marinade) 3 tsp Habanero pepper, chopped (for jerk chicken marinade) 1 ½ tsp Cloves, ground (for jerk chicken marinade) 24 each Boneless, skinless chicken breasts, 4.5–5 ounces each (for jerk chicken marinade) 6 c AP flour (for jerk chicken dredge) ¾ c Semolina flour (for jerk chicken dredge) 6 tbsp Cornstarch (for jerk chicken dredge) 1 ½ tbsp Onion powder (for jerk chicken dredge) 1 ½ tbsp Garlic powder (for jerk chicken dredge) 1 ½ tsp Kosher salt (for jerk chicken dredge) ¾ tbsp Paprika (for jerk chicken dredge) 3 tsp Cayenne pepper (for jerk chicken dredge) 1 ½ tsp Cinnamon, ground (for jerk chicken dredge) ¾ tsp Allspice, ground (for jerk chicken dredge) - Prepare marinade. Combine all ingredients except for chicken breasts in a blender until well combined. Reserve 24 ounces for use in Jerk BBQ Sauce.
- Pour remaining marinade over chicken breasts. Cover and let marinate in refrigerator for 8 to 12 hours. Remove chicken from refrigerator 1 hour before frying.
- Prepare dredge. Combine all ingredients in a half hotel pan. Set aside.
- Remove chicken from marinade, letting excess marinade drip off before thoroughly coating each piece in the jerk chicken dredge.
- Fry chicken in a 350°F fryer until it reaches an internal temperature of 165°F. Hold warm for service.
Jerk BBQ Sauce- Servings:
- ½ cup, plus more for dipping or serving alongside sandwich
- Yield:
- 24
24 oz Jerk Marinade (previous subrecipe) 4 c Ketchup 4 c Onion, diced 2 c Light brown sugar 6 tbsp Apple cider vinegar 4 tbsp Garlic, chopped 4 each Habanero - Add all ingredients to a large saucepan and cook on low until sauce has thickened, approximately 1 to 1 ½ hours.
- When thickened, let cool slightly, then use a high-powered immersion blender to process until combined.
- Reserve until ready to use for fried chicken.
Sweet Plantains - Servings:
- 2 pieces
- Yield:
- 24
6 each Plantains, very ripe 2 c Canola oil to taste Kosher salt - Peel plantains, and slice each into ¼” thick pieces on the bias.
- Add canola oil to a deep skillet and heat to 350°F.
- Add plantains to skillet and fry for 2 minutes per side until golden brown, working in batches as needed.
- Remove from oil and season with kosher salt. Set aside for service.
Island Pepper Sauce- Servings:
- 1 ounce
- Yield:
- 24
3 tbsp Canola oil ¾ c Carrot, diced 15 each Scotch bonnet pepper (or habanero) 7 ½ each Garlic cloves 6 oz Yellow onion, diced 1 ½ c Apple cider vinegar 3 tsp Kosher salt 1 ½ tsp Sugar - Heat canola oil in a skillet over medium-high heat. Add carrots and sauté until tender. Add Scotch bonnet, garlic, and onion, and sauté an additional 2 minutes.
- Add vinegar, salt, and sugar and cook until all the vegetables have softened, approximately 10 minutes. Remove from heat.
- Add sautéed vegetables to a blender and blend until smooth.
- Transfer to a storage container and hold chilled until service, up to 15 days.
Pickled Red Cabbage- Servings:
- 1 ounce
- Yield:
- 24
5 c Apple cider vinegar 3 c Water 5 tbsp Kosher salt 5 tbsp Pickling spice, in a cheesecloth sachet 2 ½ oz Sugar 26 oz Red cabbage, thinly shaved 12 each Pieces thinly sliced jalapeño 8 each Garlic cloves - Prepare pickling liquid. In a saucepan, combine vinegar, water, salt, pickling spice sachet, and sugar. Heat gently until the sugar and salt have dissolved completely. Remove from heat and let cool completely. Remove pickling spice sachet.
- Place cabbage, jalapeño, and garlic in a large bowl, and pour pickling liquid over mixture making sure everything is completely submerged. Let mixture brine for at least one hour, preferably overnight, until service.
Pineapple-Jalapeño Jam- Servings:
- 1½ tablespoons
- Yield:
- 24
24 oz Pineapple, frozen 1 ¼ c Sugar 1 c Jalapeños, small-diced 1 c Onions, small-diced 1 c Apple cider vinegar 2 ½ tbsp Ginger, peeled and grated 1 ½ tbsp Red pepper flakes 1 ¼ tbsp Garlic, finely chopped - Combine all ingredients in a saucepan and bring to a boil over medium-high heat.
- Reduce heat and let simmer for an hour until mixture becomes a soft jam consistency. Remove from heat to let cool and continue to thicken.
- Transfer to a storage container and store chilled until service, up to 12 days.
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