James Cochran Jamaican jerk buttermilk chicken recipe on James Martin’s Saturday Morning

James Cochran served up tasty Jamaican jerk buttermilk chicken with scotch bonnet chilli jam on James Martin’s Saturday Morning.

The ingredients are: 2l veg oil, 500g boneless/skinless chicken thigh, 250ml buttermilk, 15g of jerk spice, 35g of tapioca flour, 65g of semolina, 50g if Sauce Shop scotch bonnet jam, 1 punnet of micro coriander and A handful crushed of corn nuts..

For the brine: 100g of salt, 25g of jerk spice and 1 litre of water.




See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.

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