Hi, guys! I should doing homework but I need a break. So, a new recipe!
Confession: I've never been to Jamaica even though one of my best friends is Jamaican and spends half the year there. I've never even planned a trip. Maybe I'll remedy that later this year, or next year.
Anyway, said friend is an excellent cook--possibly the best chef I know. When I came across this recipe for Almond Buttermilk Jamaican Fried Chicken with Pickled Pineapple Slaw on my favorite food blog, Half Baked Harvest, I sent it his way and asked him to make it more authentically Jamaican. He sent back the recipe below. I tried it out last week and it was soo good; so I'm sharing it! Don't be too disillusioned--it looks like a lot of ingredients but most of them are seasonings you probably already have.
Jamaican Buttermilk Fried Chicken
1 Tb Garlic Powder
2 tsp Onion Powder
2 tsp Dried Thyme
2 tsp Smoked Paprika
2 tsp Ground Cayenne Pepper
1 tsp Allspice
1 tsp Brown Sugar
1/2 tsp Cinnamon
1/2 tsp each, Salt & Pepper
1/3 C Ketchup
1/4 C Orange Juice
2 Tb Soy Sauce
1 Tb Maple Syrup
2 C Buttermilk
Pickled Pineapple Slaw
1/2 Pineapple, diced
1 ear Fresh Corn, kernels removed
1 Orange Bell Pepper, sliced
1 Scotch Bonnet or Habanero Pepper, sliced
1/2 C Apple Cider Vinegar
1 tsp Sea Salt
Confession: I've never been to Jamaica even though one of my best friends is Jamaican and spends half the year there. I've never even planned a trip. Maybe I'll remedy that later this year, or next year.
Anyway, said friend is an excellent cook--possibly the best chef I know. When I came across this recipe for Almond Buttermilk Jamaican Fried Chicken with Pickled Pineapple Slaw on my favorite food blog, Half Baked Harvest, I sent it his way and asked him to make it more authentically Jamaican. He sent back the recipe below. I tried it out last week and it was soo good; so I'm sharing it! Don't be too disillusioned--it looks like a lot of ingredients but most of them are seasonings you probably already have.
Jamaican Buttermilk Fried Chicken
1 Tb Garlic Powder
2 tsp Onion Powder
2 tsp Dried Thyme
2 tsp Smoked Paprika
2 tsp Ground Cayenne Pepper
1 tsp Allspice
1 tsp Brown Sugar
1/2 tsp Cinnamon
1/2 tsp each, Salt & Pepper
1/3 C Ketchup
1/4 C Orange Juice
2 Tb Soy Sauce
1 Tb Maple Syrup
2 C Buttermilk
Canola Oil for frying
2 lbs Chicken Thighs; boneless, skinless; cleaned
2 cups Self-Rising Flour
2 lbs Chicken Thighs; boneless, skinless; cleaned
2 cups Self-Rising Flour
1 whole Scotch Bonnet or Habanero Pepper
Pickled Pineapple Slaw
1/2 Pineapple, diced
1 ear Fresh Corn, kernels removed
1 Orange Bell Pepper, sliced
1 Scotch Bonnet or Habanero Pepper, sliced
1/2 C Apple Cider Vinegar
1 tsp Sea Salt
2 Tb brown sugar or honey
zest + juice of 1 Lime
In a large bowl, pour in the buttermilk. Take a small, sharp knife and pierce the whole pepper 2-3 times then add it to the buttermilk. Add the chicken thighs, making sure they are fully submerged. Refrigerate overnight.
zest + juice of 1 Lime
In a large bowl, pour in the buttermilk. Take a small, sharp knife and pierce the whole pepper 2-3 times then add it to the buttermilk. Add the chicken thighs, making sure they are fully submerged. Refrigerate overnight.
For the spice mix, combine the garlic powder, onion powder, dried thyme, paprika, cayenne pepper, allspice, brown sugar, cinnamon, salt, and pepper.
For the dipping sauce, 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 and store in the fridge until serving or up to 1 week.
Heat the canola oil to 350 degrees in a deep heavy bottomed pot. Do not fill the pot more than 1/2 full with oil.
When ready to fry, add the flour and remainder of the spice mixture to a shallow bowl. Dip each chicken thigh into the flour mixture, making sure each piece is fully coated. Then dip the chicken back in the buttermilk mixture and back through the flour for a double coating.
Once the oil is hot, fry the chicken in batches until brown and crisp, about 13 to 14 minutes. Serve with the dipping and pickled pineapple slaw (recipe below).
Pickled Pineapple Slaw
Combine the pineapple, corn kernels, bell pepper, scotch bonnet/habanero pepper (include the seed for added heat) and the juice of 1 lime.
In a small sauce pan, combine the apple cider vinegar, salt, and brown sugar/honey. Bring the mix to a boil, stirring often to help the sugar dissolve. Remove from the heat and add the lime zest.
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.
For the dipping sauce, 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 and store in the fridge until serving or up to 1 week.
Heat the canola oil to 350 degrees in a deep heavy bottomed pot. Do not fill the pot more than 1/2 full with oil.
When ready to fry, add the flour and remainder of the spice mixture to a shallow bowl. Dip each chicken thigh into the flour mixture, making sure each piece is fully coated. Then dip the chicken back in the buttermilk mixture and back through the flour for a double coating.
Once the oil is hot, fry the chicken in batches until brown and crisp, about 13 to 14 minutes. Serve with the dipping and pickled pineapple slaw (recipe below).
Pickled Pineapple Slaw
Combine the pineapple, corn kernels, bell pepper, scotch bonnet/habanero pepper (include the seed for added heat) and the juice of 1 lime.
In a small sauce pan, combine the apple cider vinegar, salt, and brown sugar/honey. Bring the mix to a boil, stirring often to help the sugar dissolve. Remove from the heat and add the lime zest.
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.
Serve with quinoa and black beans and fried bananas, or any of your favorite sides.
Enjoy!
Hugs and kisses peeps,
Bethany
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