Almond Buttermilk Jamaican Fried Chicken
Ingredients
The chicken and brine
-
2
pounds
chicken tenders (thighs or legs)
-
2
cups
Almond Breeze Almondmilk Coconutmilk
-
2
teaspoons
apple cider vinegar
-
canola oil
for frying
The spice mix
-
1
tablespoon
garlic powder
-
2
teaspoons
onion powder
-
2
teaspoons
dried thyme
-
2
teaspoons
smoked paprika
-
1-2
teaspoons
cayenne pepper
-
1
teaspoon
all-spice
-
1
teaspoon
brown sugar
-
½
teaspoon
cinnamon
-
1
teaspoon
salt
-
½
teaspoon
pepper
The BBQ sauce
-
⅓
cup
ketchup
-
¼
cup
orange juice
-
2
tablespoons
soy sauce
-
1
tablespoon
molasses
Pickled Pineapple Slaw
-
½
medium
pineapple (diced)
-
1
ear
fresh corn (kernels removed)
-
1
red bell pepper (sliced)
-
1
jalapeno (sliced)
-
½
cup
apple cider vinegar
-
1
teaspoon
sea salt
-
2
tablespoons
granulated sugar or honey
-
1
lime (zest + juice)
The coating
Instructions
- Combine all spices in a small bowl to create the spice mix.
- Mix ketchup, orange juice, soy sauce, and molasses in another bowl to make the BBQ sauce.
- In a large bowl, whisk almond milk and apple cider vinegar, then add 2 tablespoons of the spice mix and the chicken, ensuring it's submerged. Refrigerate for 1 hour or overnight.
- Heat canola oil in a deep pot to 350°F.
- Coat each piece of chicken in flour, optionally double-dipping in the almond milk mixture for extra coating.
- Fry chicken in batches until golden and crispy, about 8-14 minutes depending on the type of meat.
- For the slaw, mix pineapple, corn, bell pepper, jalapeno, and lime zest in a bowl.
- In a saucepan, boil apple cider vinegar, salt, and sugar until dissolved, then pour over the pineapple mixture and cool completely.
- Serve fried chicken with BBQ sauce and pickled pineapple slaw.
Nutrition Facts (estimated)
Servings
6
Calories
559
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
You might also like