CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED.When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Take the chicken strips out of the marinade and leave until they reach room temperature. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Combine all the ingredients for the dredge and blend together using a blender.
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