Jamaican Jerk Chicken Fingers
Bring Caribbean flair to your table with these irresistibly crispy Jamaican Jerk Chicken Fingers, bursting with bold, tropical flavors! Tender chicken strips are marinated in a vibrant blend of aromatic spices, including allspice, cinnamon, nutmeg, and a fiery kick of cayenne, along with fresh thyme, garlic, and zesty lime juice. After soaking up the rich jerk marinade, the chicken is coated in golden breadcrumbs and pan-fried to perfection, creating a crunchy crust that locks in the juicy, seasoned goodness. Perfect as an appetizer or main dish, these chicken fingers pair beautifully with creamy dips like ranch or a tangy honey mustard sauce. Ready in just 35 minutes with an option to marinate overnight for maximum flavor, they're a show-stopping option for busy weeknights or casual gatherings. Whether you serve them with lime wedges or your favorite sides, these Jamaican Jerk Chicken Fingers are the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb Chicken tenders
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 2 Green onions, chopped
- 1 tbsp Fresh thyme leaves
- 1.5 tsp Ground allspice
- 1 tsp Cayenne pepper
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 3 tbsp Soy sauce
- 2 tbsp Brown sugar
- 2 tbsp Lime juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Breadcrumbs
- 1 cup Vegetable oil (for frying)
Instructions
In a blender or food processor, combine olive oil, garlic, green onions, thyme leaves, ground allspice, cayenne pepper, ground cinnamon, ground nutmeg, soy sauce, brown sugar, lime juice, salt, and black pepper. Blend until smooth to make the jerk marinade.
Place chicken tenders in a large resealable plastic bag or shallow dish. Pour the jerk marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Remove the chicken from the marinade and allow any excess to drip off.
Pour breadcrumbs onto a shallow plate. Dredge each chicken tender in breadcrumbs, pressing gently to adhere.
In a large skillet, heat the vegetable oil over medium-high heat. Test the oil by dropping in a breadcrumb; if it sizzles, the oil is ready.
Working in batches, carefully place the breaded chicken tenders into the hot oil. Fry for 3-4 minutes per side, or until golden brown and fully cooked with an internal temperature of 165°F (74°C).
Transfer the cooked chicken fingers to a plate lined with paper towels to drain excess oil.
Serve hot with your choice of dipping sauce, such as a creamy ranch or spicy honey mustard, and a side of lime wedges for extra zest.
Nutrition Facts
Calories |
4245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.9 g | 450% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 8545 mg | 372% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 33.5 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2060 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
