Crispy Jerk Chicken with Tangy Miso Glaze

Total Time:

2 hours 30 mins

Serves:

4-6 servings

A home-cook friendly version of Corwin's dish (Top Chef Season 22).

Chef's Improvements

• Simplified marinade time: Reduced from 4+ hours to 2 hours minimum for busy schedules

• Single fry method: Eliminated double-frying complexity while maintaining crispiness through cornstarch addition

• Accessible ingredients with purpose: Kept essential miso paste for umami depth while adding bourbon for American appeal

• Enhanced flavor profile: Added fresh hot pepper and bourbon for more dynamic taste

• Better texture contrast: Quick-pickled slaw with carrot adds crunch and acidity

• Streamlined process: Fewer steps without sacrificing quality

Pro Tips

• Don't skip the room temperature step - cold chicken won't cook evenly

• Use a thermometer for both oil temperature and chicken doneness

• The bourbon glaze can be made up to 3 days ahead

• For extra crispy coating, let breaded chicken rest 10 minutes before frying

Ingredients

CARIBBEAN SPICE MARINADE
2 tablespoons brown sugar
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon black pepper
1 teaspoon kosher salt
1/4 cup soy sauce
1/4 cup fresh lime juice
3 tablespoons olive oil
3 green onions, finely chopped
3 cloves garlic, minced
1 scotch bonnet or habanero pepper, seeded and minced (optional, for heat)

CHICKEN AND COATING
3 lbs mixed chicken pieces (thighs, drumsticks, wings)
2 cups buttermilk
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
Vegetable oil for frying (6-8 cups)

MISO BOURBON GLAZE
1/3 cup bourbon whiskey
3 tablespoons white miso paste
1/4 cup brown sugar
3 tablespoons ketchup
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
1/2 teaspoon smoked paprika
Pinch of salt

QUICK PICKLED SLAW
4 cups green cabbage, thinly sliced
1 carrot, julienned
1/4 cup red onion, thinly sliced
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
2 tablespoons mayonnaise
1 teaspoon celery seed

Instructions

MARINATE THE CHICKEN (2 HOURS AHEAD)
Combine all dry spices in a large bowl: brown sugar, allspice, cinnamon, cloves, thyme, garlic powder, onion powder, paprika, cayenne, black pepper, and salt.
Whisk in soy sauce, lime juice, olive oil, green onions, minced garlic, and hot pepper if using.
Place chicken in a large zip-top bag, pour in marinade, and massage to coat evenly.
Refrigerate for at least 2 hours or up to overnight.

MISO BOURBON GLAZE
In a small saucepan, whisk together miso paste with 2 tablespoons of the bourbon until smooth.
Add remaining bourbon, brown sugar, ketchup, vinegar, Worcestershire, honey, paprika, and salt.
Bring to a simmer over medium heat and cook for 8-10 minutes until slightly thickened.
Strain through fine-mesh sieve for smoothness. Set aside.

SLAW
Toss cabbage, carrot, and red onion with salt in a large bowl. Let stand 10 minutes.
Whisk together vinegar, sugar, mayonnaise, and celery seed.
Drain any liquid from vegetables, then toss with dressing. Refrigerate until serving.

FRY THE CHICKEN
Remove chicken from marinade 30 minutes before cooking to come to room temperature.
Set up breading station: buttermilk in one bowl, flour mixed with cornstarch, salt, pepper, garlic powder, and paprika in another.
Heat oil to 325°F in a heavy pot or deep fryer.
Dip each piece in buttermilk, then coat thoroughly in seasoned flour mixture.
Fry in batches for 12-15 minutes, turning once, until golden brown and internal temperature reaches 165°F.
Drain on wire rack for 2 minutes, then brush lightly with miso bourbon glaze while warm.

To Serve
Arrange glazed chicken on a platter with pickled slaw alongside. Serve extra glaze on the side for dipping.