Sunday, January 27, 2013

Jamaican Jerk Fried Chicken w/ Mango Chutney


If you're ever in Nashville you might want to stop by Jamaica Way Restaurant.  I got the idea for Jamaican Jerk Chicken after watching an episode of Diners, Drive-In, and Dives and Jamaica Way was cooking up a storm.

Of course I had to revamp the recipe based on my taste and this is what I came up with.

Start this recipe with the jerk marinade, all the ingredients are placed into the blender and pureed, real simple.

I breaded the chicken in about 4 cups of flour and 1-2 cups of panko bread crumbs for a nice crunch. While the chicken is frying let's get the mango chutney made.

The mango chutney is so easy to make. In a blender place, fresh mango, frozen mango and mango nectar with bell peppers, onions, garlic and don't forget the most important part a scotch bonnet pepper or habanero pepper.

I make a pot of mango rice to serve with this as well. Jasmine rice, chicken broth and mango nectar. A little caramelized onions cooked in butter and olive oil and you have the most delicious rice ever.

OK. you completed the dish and what else is there left to do but EAT!

The mango chutney is so delicious me and baby girl each placed a big bowl of it next to our chicken and also put some on top of the hot rice. Delicious!

Jamaican Jerk Fried Chicken with Mango Chutney

Prep Time: 30 minutes + 1 hour to marinate
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 4


20 boneless, skinless chicken tenders
3 eggs, beaten
1 scotch bonnet or habanero pepper (wear gloves if possible when handling)
1 jalapeno pepper
2 Thai chili
1/2 tbsp. thyme
1 tbsp. black pepper
1 tbsp. paprika
1 tbsp. allspice
2 tbsp. creole seasoning or seasoning salt
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. brown sugar
2 tbsp. chopped fresh ginger
2 tbsp. apple cider vinegar
1 lemon, juiced, zested
1 lime, juiced, zested

For the Mango Chutney:

1 c. frozen mango chunks
1/4 c. mango puree or juice
1 fresh mango diced
1/2 scotch bonnet pepper
1/2 red bell pepper
1/2 yellow bell pepper
1/2 red onion
3 cloves of garlic
1 lemon, zested, juiced
1/2 bunch green onions
1 tbsp. fresh ginger
1 tsp. black pepper
1/2 tsp. salt

For the Chicken to Fry:

4 c. all-purpose flour
1 c. panko or bread crumbs
1/2 tbsp. black pepper
1/2 tbsp. garlic powder
1/2 tbsp. onion powder

For the Mango Rice:

3 c. jasmine rice
2 1/2 c. mango nectar or juice
2 c. chicken broth
1 small white onion
1/2 c. bell peppers, minced
1/2 tsp. salt
2 tbsp. butter
2 tbsp. extra virgin olive oil


Rinse chicken, pat dry, place in a large bowl and set aside. In a blender add all remaining ingredients and blend well until pureed. Add pureed mixture to chicken and mix well. Marinate in the refrigerator for no longer than 1 hour.

Prepare Mango Chutney while chicken marinates. In a blender add all ingredients, blend everything leaving slightly chunky. Refrigerate until ready to serve.

To prepare the chicken fry mix, mix all ingredients well. Dip chicken tenders in batter until well coated. If you have a brown paper bag add flour to bag, tenders and shake it up well.

Heat grease in a large pot, when grease reaches 350 degrees fry chicken tenders until golden brown about 6-7 minutes.

To prepare the mango rice, in a medium stock pot heat butter and olive oil over medium high heat. Add onion and peppers and saute for about 5 minutes, add salt, mix well.

Add rice and saute for about 3-4 minutes until translucent. Add broth and mango nectar, bring to a boil, cover, lower heat to low and cook rice for about 17 minutes.

Turn heat off rice and allow to steam covered for about 5 minutes more.


  1. Lisa, I wish I could hire you as my personal chef haha. I love all the different flavor combinations going on in this recipe. Another scrumptious-looking recipe!

    1. Hello Renee,
      My family thinks I am there chef. They make request, tell me when they want it, but continue to forget to pay me. LOL


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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