Berry-Jam Fried Chicken

By Nicole Taylor

Published Oct. 14, 2020

Berry-Jam Fried Chicken
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
35 minutes, plus at least 30 minutes’ marinating
Rating
4(1,217)
Comments
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The name sounds like a sweet-tooth parade, but this recipe makes sense when you pair it with a spicy scallion cornmeal waffle. Wells’ Restaurant, a popular 1930s Harlem supper club, cemented the chicken and waffle combination in American culinary history; Amy Ruth’s in Harlem, Beans & Cornbread in suburban Detroit and Hotville in Los Angeles continue that tradition. Almost any summer-fruit jam can be substituted in the marinade, and if you don't have peanut oil, use another oil with a high smoke point.

Featured in: H.B.C.U. Homecomings Are Canceled, but Students and Alumni Will Feast Anyway

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Ingredients

Yield:4 to 6 servings

    For the Marinated Chicken

    • 1large egg
    • ⅓cup balsamic vinegar
    • ⅓cup strawberry jam (or other summer-fruit jam)
    • 2pounds large, thick chicken breast cutlets (about 6 pieces)

    For the Dredge

    • 1cup all-purpose flour
    • ½cup cornstarch
    • 2teaspoons kosher salt
    • 1teaspoon ground ginger
    • 1teaspoon dried thyme
    • 1teaspoon onion powder
    • 1teaspoon garlic powder
    • 1teaspoon black pepper

    For Frying and Serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

984 calories; 60 grams fat; 11 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 18 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 65 grams protein; 925 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the marinade: In a large bowl, whisk the egg, vinegar and jam. Add chicken cutlets, turn until coated, cover and chill for at least 30 minutes or overnight.

  2. Step 2

    Prepare the dredge: In a large bowl, whisk the flour, cornstarch and spices until combined.

  3. Step 3

    When you're ready to fry, add enough peanut oil to a large (10-inch) cast-iron skillet to form a layer that is 1 inch deep. Heat oil over medium-high to around 300 degrees.

  4. Step 4

    Brush off any bits of fruit from the chicken. With one hand, coat each cutlet in the seasoned flour dredge. Set coated cutlets to the side of the bowl while you coat the remaining ones. Wash your hands.

  5. Step 5

    Fry the chicken: Working in batches to avoid crowding, and adjusting the temperature as needed to hover around the 300-degree mark, place 2 to 3 pieces of chicken at a time in the fat. Using tongs, flip the chicken at the 3-minute mark, 7-minute mark and 8-minute mark, cooking until the chicken appears to float and is golden brown. (Each batch should fry for about 8 minutes total.)

  6. Step 6

    Transfer fried cutlets to a wire rack set over a baking sheet. Sprinkle both sides with kosher salt and cook remaining cutlets.

  7. Step 7

    Serve chicken on a scallion cornmeal waffle, if you like, or with bacon cornbread with Cheddar and scallions. Or, for a lighter morning or midday meal, serve with a breakfast salad.

Ratings

4 out of 5
1,217 user ratings
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Comments

Willbnyc

I added a good amount of Tabasco to the peach jam and ACV marinade. (Throwing it out there to the peach gods that Alabama can beat Georgia tonight.) Added the beaten egg 5 minutes before I dredged because chicken sitting in raw egg for a couple hours sounded gross. Baked instead of deep fried. Incredibly delicious game day food. And please don't be too snarky that I changed the recipe a bit... Just trying to have a good time here.

Tim from Winnipeg

Oh my. We were supposed to have a gathering of the clan (6 siblings, spouses, partners, nephews, nieces etc etc) at my sister’s cottage in Whiteshell Park, Manitoba this summer. Didn’t happen for obvious reasons. But when it does, I’ve got this recipe bookmarked for an epic breakfast. I’m not remotely African-American, but I love what soul food represents. It’s what I love about food in general. Great article. BLM.

Sooz W

Would anyone air fry this? Any thoughts?

Karen

I marinated the chicken for seven hours. It was ok. If I make it again, I would cut the chick in small thin pieces. You want this to cook fast, because my thicker pieces were tough. Also, I would add salt to the dredge and I ended up sprinkling garlic salt over it after frying. It really needed that. It’s an ok change of pace.

Ingrid

I made it in my deep fryer. Used the fish function which cooks at 150 for 5 mins. turned out perfect.

Donna M

Taste is good, but definitely should have fried it. I baked it at 425 and then air fried it. Not what I was expecting. Like I said, taste is good but texture was a fail when not fried.

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