Jerk Fried Chicken On The Bone

• 3-4 cloves of garlic, minced
• 1 whole lemon, juiced and some of the zest
• 1 lime, juiced and some of the zest
• 1-2 tablespoons dark rum, I used Gosling's
• 1 tablespoon jerk seasoning, more if you want more heat
• 1 teaspoon sweet paprika
• salt and pepper
• 2 tablespoons soy sauce
• optional sprinkle of cayenne
• 1-2 teaspoons Frank's or Louisiana hot sauce
• 2 cups seasoned flour
• Sheet pan with rack in a 170u0b0 oven

1. Lay the chicken out on a platter or in a big zip lock bag and add ingredients one at a time, massage the chicken pieces after each ingredient. I guess you could just dump it all in a bag and then thoroughly distribute...marinate for a couple of hours, dredge in seasoned flour and fry in batches until golden, sit on paper for a few minutes if necessary then keep warm on sheet pan in oven.
2. Serve with sugar rum grilled pineapple, corn bread and fresh pepper salad: slice whole cored and peeled pineapple into thick slices, marinate for 30 minutes in dark rum and dark brown and grill until you have fantastic looking grill marks.

garlic, lemon, lime, dark rum, jerk seasoning, sweet paprika, salt, soy sauce, cayenne, s, flour, rack

Taken from food52.com/recipes/12748-jerk-fried-chicken-on-the-bone (may not work)