1 cup buttermilk, ½ cup plain yoghurt or sour cream mixed with ½ cup milk can be used as a substitute
2 chicken breasts, boneless and skinless, cut in half on the diagonal
Vegetable oil for frying
To set up your dredging station, use two shallow bowls, in one whisk flour and Jerk Spice and in the other, pour the buttermilk.
Coat one piece of chicken at a time by dusting in the flour mix then dipping into the buttermilk and let excess drip off. Then place back into the flour mix, shake off the excess flour and place on a plate. Repeat with remaining pieces of chicken.
Place a large heavy based pan on your stovetop and pour in oil at an approximate depth of 1.5cm, turn on to a medium heat. To test if the oil is hot enough, place the end of a wooden spoon into the oil. When bubbles form around it, it is ready for frying.
Place chicken carefully in hot oil and fry until golden brown and cooked through, approximately 3 min per side. Transfer to a wire rack that is sitting on top of a baking tray; sprinkle with extra Jerk Spice and flake salt.