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Bar-B-Fried (Barbie Fry) Chicken

Bar-B-Fried (Barbie Fry) Chicken is a flavourful chicken recipe, fried to crispy golden brown perfection, then tossed in a homemade sweet-spicy Jamaican-style barbecue sauce. This crunchy, mouthwatering and super satisfying bbq fried chicken is perfect to serve for dinner or at your next gathering or potluck!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Chicken & Poultry, Main Dishes & Entrees
Cuisine: American, Jamaican
Keyword: bar-b-fried chicken, bar-b-fried chicken recipe, barbecue fried chicken, barbecue fried chicken recipe, barbecue sauce for fried chicken, barbeque fried chicken recipe, bbq fried chicken jamaican style, bbq fried chicken recipe, crispy fried chicken, fried bbq chicken legs, fried chicken recipe, how to bbq fried chicken, pan fried bbq chicken, what is barbi fried chicken
Servings: 6 servings
Author: Taneisha Morris

Equipment

  • Deep Skillet or Dutch Oven
  • Long Tongs (2 Sets)
  • Deep-Fry Thermometer
  • Digital Probe Thermometer
  • Baking Sheets and Cooling Wire Racks
  • Saucepan

Ingredients

Barb-B-Fried (Barbie Fry) Chicken

  • 6 Chicken Leg and Thigh Pieces attached or split
  • 1 tbsp Chicken Seasoning or Homemade Seasoning Salt / All Purpose Seasoning
  • 1 tbsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 cube Chicken Bouillon crushed

Flour Coating

  • 1 1/2 cup Flour
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Cornstarch
  • 1 tbsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Black Pepper

Bar-B-Fried Sauce

  • 1 cup Barbecue Sauce ex. Diana Sauce Rib & Chicken Barbecue Sauce (my preference)
  • 1/2 cup Ketchup
  • 1/2 cup Honey
  • 1/3 cup Chicken Stock or Water
  • 2 tbsp Brown Sugar
  • 2 tsp Worcestershire Sauce
  • 2 tsp Hot Pepper Sauce or as desired
  • 2 tbsp Fried Chicken Oil and Crumbs

Instructions

Prep and Season Chicken

  • Remove skin (optional) from chicken and trim any excess fat. Wash chicken with vinegar and/or lemon or lime and rinse with water. Pat chicken dry with paper towel and set aside.
  • Add a drizzle of olive oil to the chicken, and season well with seasoning salt, paprika, garlic powder, onion powder, salt, black pepper, and one crushed chicken bouillon cube. Cover with lid or plastic wrap and allow to marinate for at least 30 minutes to overnight in fridge.

Dredge Chicken

  • In a large bowl, whisk together the ingredients to dredge the chicken - flour, panko breadcrumbs, cornstarch, garlic powder, onion powder, dried thyme and black pepper. Dredge or lightly coat the chicken in the flour mixture, shaking off the excess. Repeat for all chicken pieces, then transfer to a lined sheet pan with a wired rack and let rest for 5 minutes. 

Fry Chicken

  • Add oil to a deep skillet or heavy bottom pot and heat over medium heat. Season the oil with one scotch bonnet pepper, and garlic. Once the garlic and pepper has browned, place each piece of chicken into the oil (work in batches if needed). Allow the chicken to cook until one side is golden brown, then using tongs, carefully flip the chicken. Remove and place on a clean wired rack to drain excess oil once cooked through or an internal temp of 170°F (76°C) is reached at minimum – see notes section.

Sauce

  • Combine all the ingredients for the sauce in a small saucepan and bring to a simmer on medium high heat. Allow sauce to reduce until thicken to your liking, then remove from heat and drizzle on chicken or serve separately and enjoy!

Notes

Take the Chill Off - before cooking, remove the chicken from the fridge and let it sit at room temperature for about 15 to 20 minutes to take the chill off.
Remember to Marinate the Chicken - marinating for at least 30 minutes tenderizes the meat and makes it even more delicious.
Make Sure the Chicken is Done - chicken is cooked and safe to eat once it reaches an internal temperature of 170°F (76°C). Use a meat thermometer for accuracy.
Ditch the Paper Towel – allow chicken to rest on a wire rack instead of using paper towels as it can cause the chicken to steam, which will turn the exterior crispiness, soggy. 
See additional recipe notes and tip in above blog post.