Trim excess fat and skin from the boneless chicken thighs.
Season the chicken with salt, black pepper, Caribbean green seasoning, Worcestershire sauce, curry powder, sesame oil, and grated ginger. Mix well to coat evenly.
Pour in the buttermilk and gently shake or stir to combine, ensuring the seasoning remains on the chicken. Cover and marinate in the refrigerator for at least 4 hours, or overnight if possible.
Place the salted crackers in a zipper bag or tea towel and crush using a rolling pin or pestle until finely crumbled.
Heat vegetable oil in a deep, wide pan over medium-high heat until it reaches 350°F (175°C).
Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the crushed crackers, pressing gently to adhere.
Working in batches, fry the chicken for 4–5 minutes per side until golden brown and fully cooked. Do not overcrowd the pan.
Transfer fried chicken to a wire rack to drain. Avoid using paper towels, which can cause sogginess.
Optional: Sprinkle with finishing or sea salt while still hot, if desired.
Assemble sandwiches with lightly buttered bread and your favorite toppings—mustard, mayonnaise, tomato ketchup, pickled onions, and lettuce work beautifully.
