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Fried chicken

with jerk sauce and corn and carrot salads

Serves 6

Preparation 15 minutes

cooking time 1 hour

Text and Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


400g coarse breadcrumbs or Matzo Meal, if available
1 tbsp dried chilli flakes
1 tbsp dried oregano
60g plain flour
2 large eggs, beaten
2 litres (or more if required) vegetable or rapeseed oil for deep-frying
1 (about 1.2 kg) chicken, cut into 8 pieces
Jerk sauce
4 tbsp extra-virgin olive oil
juice and zest of 2 limes
2 tbsp fresh thyme leaves
2 cloves garlic, peeled and finely chopped
1 scotch bonnet chilli, deseeded and finely chopped
3 spring onions, finely chopped
1 inner stalk celery with leaves, finely chopped
2 tsp paprika
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground allspice
1 tbsp golden rum
2 tbsp red wine vinegar
Carrot salad
4 medium carrots, peeled and grated
juice of 1 orange
100ml extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp coriander seeds, crushed
Corn salad
2 corn cobs
1 small red chilli, deseeded and finely chopped
1 medium red onion, peeled and thinly sliced
2 tbsp coriander leaves
4 tbsp extra-virgin olive oil
juice and zest of 2 limes


1 To make jerk sauce, place all ingredients in a food processor with some sea salt and freshly ground black pepper. Blend to a smooth paste and transfer to a bowl. Refrigerate until ready to use.

2 To make carrot salad, combine all ingredients in a bowl. Season with sea salt and freshly grounded black pepper and cover with cling film. Refrigerate.

3 To make corn salad, grill corn cobs on a cast-iron griddle over a medium heat, turning occasionally, for 15 minutes or until nicely charred. Transfer to a wooden board and cut corn kernels off with a sharp knife. Transfer to a bowl, add chilli, red onion, coriander, olive oil and lime juice and zest. Season with sea salt and freshly ground black pepper and transfer to a bowl until ready to use.

4To prepare fried chicken, place breadcrumbs or Matzo Meal in a bowl. Add chilli flakes and oregano and mix well.

5Mix flour with some sea salt and freshly ground black pepper in another bowl.

6Whisk eggs in another bowl.

7Heat vegetable oil in a large saucepan until it reaches 180°C.

8Dip chicken pieces carefully in flour, then in egg wash and then seasoned breadcrumbs so that they are generously coated at each stage of dipping. Transfer to a tray. Fry 4 chicken pieces in hot oil until golden brown or for about 10-15 minutes until chicken is tender and cooked through, being careful not to overcrowd saucepan. Drain on kitchen paper and keep warm in the oven while you cook remaining chicken pieces.

9 Serve fried chicken on a platter with corn and carrot salads, and jerk sauce for dipping the chicken pieces in.

Wine Match

2017 Rimauresq Cru Classé Côtes du Provence Rosé,
Provence, France, A$36

Fried chicken cries out for a flavoursome rosé to cut through the inherent sweetness of both the corn and the carrot salads with enough ‘oomph’ to cope with the chilli hit in the jerk sauce. The new vintage of this perennial favourite arrived too late to be included in the line-up for the GT WINE panel tasting but the sample came to good use when tested with this recipe. The musky flavour and subtle fruit sweetness of the Rimauresq bounced off the smoke flavours of the corn while its ping of tannin mopped up the fried chicken’s trace of oiliness. The rosé’s pale flush provides a delicate contrast to the vibrant colours of this picturesque Caribbean dish. The Rimauresq performed admirably with a Thai-style green curry chicken, too.