Mild Jerk Fry Batter Mix

Enriched flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), corn starch, chili pepper, garlic powder, salt, yellow 5, sugar, spices

1. Brine or season your chicken, seafood, vegetables of choice 60 minutes or overnight, only if you like extra seasoning. Our batter is well seasoned. We use batter for wet and dry coating. No egg or buttermilk required only if you choose to.

2. Depending on the amount you will be frying pour a small portion of our "Jerk Batter" into a large bowl and add water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter into another bowl pour "batter" for your dry coating, dip into wet mixture then move over to dry coating. Make sure chicken is well coated. Try tossing the coated mixture of parts, this will ensure your coating stays on.

3. Deep fry at 350 F until internal temperature is 145 F and until golden brown. Last, but not least - it is absolutely critical that you not fry too many pieces all at once. The temperature will drop too low and you won't get that tasty delicious and that ohhter crispy crunchiness that fried chicken is famous for.

Variations: Simply follow the same frying directions to make tasty chicken, seafood, tofu, and vegetables.

Now go have you a Jamaican Jerk Fry party. Love you!

Our facility has products with peanuts, tree nuts, soy, milk, eggs, and wheat. While we take steps to minimize the risk of cross contamination, we cannot guarantee that any of our products are safe to consume for people with peanut, tree nut, soy, milk, egg, or wheat allergies.