Story

This was the dish people lined up for at Indian Mound.

The fryers never got a break. Batch after batch went from hot oil to buffet pan and vanished almost as fast.

Pressure frying gave it a thin, crackling crust and meat that stayed stupidly juicy.

If you own a real pressure fryer, follow its safety rules exactly. If you don’t, do not cover or lock a pot of hot oil. Ever.

A Dutch oven at 325°F still makes excellent fried chicken. You lose a little of the pressure- fried texture, not the pleasure.

Prep time: 1 hour (plus 4–24 hours brining/marinating) Cook time: 25–35 minutes

Yield: 4 servings (8 pieces)

Ingredients

• 1 whole chicken, cut into 8 pieces

• 2 cups buttermilk

• 2–3 cups all-purpose flour

• 2 tbsp paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp salt

• 1 tsp black pepper

• Oil for frying

Directions

1. Soak chicken in buttermilk for 4–24 hours.

2. Mix flour with spices.

3. Dredge chicken thoroughly.

4. Fry at 325°F for 12–15 minutes, depending on size, until the crust is deep golden and the thickest pieces read 165°F at the bone without touching it.

5. Rest on a rack 5–10 minutes so the crust stays crisp and the juices settle.

 

Chef’s Notes

Safety: Never cover a pot of hot oil—steam and pressure can cause dangerous splatters or boil-overs. See also: Fried Taters; Mashed Potatoes (Buffet Style); Warm Potato Salad.

Story

Jerk was my gateway drug to Caribbean cooking: smoke, heat, sweetness, herbs, and enough allspice to perfume the whole grill.

The trick is simple: marinate it long enough to matter, cook it hot enough to char, and pull it before the chicken dries out.

Prep time: 10 minutes (plus marinating) Cook time: 15–20 minutes

Yield: 4 servings

Ingredients

• 4 chicken thighs

• 1 small Scotch bonnet peppers; (remove seeds for less heat)

• 2 tbsp allspice

• 1 tbsp thyme

• 1 tbsp brown sugar

• 1 tsp cinnamon

• 1 tsp nutmeg

• 1 tsp cayenne

• 1 tsp salt

• Juice of 1 lime

• 2 tbsp oil

Directions

1. Mix spices, lime, and oil.

2. Rub chicken thoroughly; marinate for 30 minutes (or overnight).

3. Grill over medium-high heat 6–8 minutes per side, until charred in spots and the thickest part reads 175°F for thighs.

Chef’s Notes

If you don’t have a grill, roast at 425°F until crisp and cooked through. See also: Jamaica Jerk Sauce; Fresh Mango Salsa; Purple Sticky Rice with Coconut.

Story

Jerk is a whole philosophy: smoke, spice, sweetness, and that unmistakable allspice-and- thyme backbone that makes chicken taste like it came off a beachside grill.

This is my homemade jerk sauce.

Strong enough to marinate pork or chicken, but friendly enough to spoon over grilled fish, roasted vegetables, or rice when you want heat and perfume without starting a bonfire.

Prep time: 10 minutes Cook time: 0 minutes Yield: about 1½ cups

Ingredients

• 1–2 Scotch bonnet peppers (start with 1; remove seeds for less heat)

• 1 small onion, roughly chopped

• 2 scallions, chopped (optional but great for the body)

• 4–6 cloves garlic

• 1 (2-inch) piece fresh ginger, peeled

• 1½ tbsp soy sauce (plus more to taste)

• 1½ tbsp vinegar (white or apple cider)

• 2 tbsp brown sugar (or honey)

• 1 tbsp ground allspice (pimento)

• ½ tsp ground nutmeg

• 1–2 tbsp fresh thyme leaves (or 1 tsp dried)

• 1 tbsp neutral oil (helps it spread without turning saucy)

• ½ tsp kosher salt

• ¼ tsp black pepper

• Optional: 1 tsp cinnamon or a squeeze of lime juice (add at the end)

Directions

1. Pulse into a paste: Add peppers, onion (and scallions if using), garlic, ginger, soy sauce, vinegar, sugar, allspice, nutmeg, thyme, oil, salt, and pepper to a food processor and pulse until smooth. Pulse, scraping the bowl as needed, until you have a thick, spreadable paste. (You want it to cling—think “wet rub,” not pourable sauce.)

 

1. Taste and tune: Taste carefully (a tiny dab!). Adjust with a touch more soy for salt or a little vinegar for brightness. If you want more heat, add pepper in small amounts and repulse.

2. Rest: Pack into a jar and refrigerate for at least 2 hours (overnight is best). The flavors mellow and the paste tightens slightly as it sits.

3. Marinate: Coat chicken thighs, drumsticks, pork, or shrimp completely. Marinate 4–24 hours (even 30 minutes helps). Bring to room temperature 20 minutes before cooking for more even char.

4. Cook hot: Grill or roast at high heat for browned edges and a smoky finish. If roasting, start at 425°F until cooked through, then broil briefly for char.

5. Store: Keep refrigerated and tightly covered for up to 1 week. Freeze extra paste in small portions for quick weeknight marinades.

Chef’s Notes

Scotch bonnets don’t play—wear gloves, avoid touching your face, and wash your cutting board well.

If you can’t find Scotch bonnets, Habaneros are the closest substitute. For a milder version, use half a pepper and remove the seeds; you can always add more heat, but you can’t take it back.