halfbakedharvest5.0
Almond Buttermilk Jamaican Fried Chicken with Pickled Pineapple Slaw.
So this chicken is actually my first experience with making real deal fried chicken. I know it isn't really classic fried chicken, but I seem to have a hard time sticking to "classic". BUT, it is all kinds of fun and awesome.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●pan
📝 Preparation Steps
1
To make the spice mix, in a small bowl combine the garlic powder, onion powder, dried thyme, paprika, cayenne pepper (I used 2 teaspoons), all-spice, brown sugar, cinnamon, salt and pepper.
garlic powder1 tablespoononion powder2 teaspoonsdried thyme2 teaspoonsall-spice1 teaspoonbrown sugar1 teaspoon
2
To make the BBQ sauce, in another small bowl, combine the ketchup, orange juice, soy sauce, molasses and 1 - 1 1/2 teaspoons of the spice mix (start with 1 teaspoon, taste and add more if needed). Cover the BBQ sauce and store in the fridge until serving or up to 1 week.
soy sauce2 tablespoonsmolasses1 tablespoon
3
In a large bowl, add the Almond Breeze and 2 teaspoons apple cider vinegar. Whisk in about 2 tablespoons of the spice mix. Add the chicken and make sure it is submerged in the almond milk. Place in the fridge for ⏱️ 1 hour or overnight.
apple cider vinegar2 teaspoonscup apple cider vinegar1/2
4
Heat the canola oil to 350 degrees F. in a deep heavy bottomed pot. Do not fill the pot more than 1/2 full with oil.
5
When ready to fry, add the flour to a shallow bowl and dip each piece of chicken through the flour. If desired you can then dip the chicken back in the buttermilk mixture and then back through the flour for a double coating.
6
Once the oil is hot, fry the chicken in batches until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to ⏱️ 14 minutes, white meat around 8 to ⏱️ 10 minutes, but this will all depend on the size of you chicken pieces. Serve the chicken with the BBQ sauce for dipping and the pickled pineapple slaw (below).
7
Pickled Pineapple Slaw
8
In a bowl, combine the pineapple, corn kernels, bell pepper, jalapeno pepper (seed if desired) and the zest of 1 lime.
jalapeno (sliced)1
9
In a small sauce pan, combine the apple cider vinegar, salt and sugar (or honey). Bring the mix to a boil, stirring often to help the sugar dissolve. Remove from the heat and add the lime zest.
apple cider vinegar2 teaspoonscup apple cider vinegar1/2
10
Pour the mix over the pineapple medley and allow to cool completely. Serve along side the chicken or store in the fridge for up to 1 week.
Nutrition Facts
calories
559 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
4 g
sugar Content
20 g
sodium Content
1525 mg
protein Content
40 g
cholesterol Content
96 mg
carbohydrate Content
61 g
saturated Fat Content
1 g
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