Crispy Jerk Chicken with Tangy Miso Glaze
Prep. Time:
2 hours (including marinating)
Baking Time:
30 mins
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
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.
