Combine the Red Stripe Beer (or your beer of choice) and cup buttermilk in a large glass bowl.

Add chicken to the bowl and marinate in the refrigerator for 2 hours.

Combine the flour, cornmeal, jerk seasoning, cornstarch, paprika, salt and pepper in a bowl. Mix to combine.

Drain the chicken and discard the marinade.

Toss the chicken lightly one at a time to coat them. You can use a zip lock bag with the breading mixture to do this.

Place the breaded chicken on a large baking sheet lined with wax paper. Be sure they do not touch each other. Place in the refrigerator for 30 minutes.

Pour oil in 2-3 inch deep skillet. Heat oil to approx 355°F (check with frying thermometer).

Add the chicken 2 at a time. Fry each for about 4 minutes on each side or until they are golden brown.

Remove each piece of chicken and place on paper towel to drain oil. Transfer to an oven safe platter once oil is drained.

Place in an oven set at 200°F to keep warm. Once all the chicken is cooked, it is best to serve immediately.

(Preparation time includes marinating).