Fried Chicken Recipes

Jamaican Fried Chicken with Charred Pineapple Salsa

No Photo

Ingredients

Chicken

  • 2 (6 ounce) chicken breasts, boneless and skinless
  • 2 cups all-purpose flour, seasoned with salt and pepper
  • 2 cups buttermilk
  • 2 cups yellow cornmeal
  • 2 tablespoons Jamaican seasonings
  • Oil for frying

Charred Pineapple Salsa

  • 12 ounces pineapple rings
  • 4 ounces red bell pepper, finely diced
  • 4 ounces green bell pepper, finely diced
  • 3 ounces red onion, minced
  • 2 ounces extra-virgin olive oil
  • 4 ounces lime juice
  • 3 tablespoons fresh mint leaves, chopped
  • 2 ounces champagne vinegar
  • 1 Granny Smith apple, peeled and finely diced
  • Salt and pepper to taste

Instructions

Chicken

  1. Dust chicken breasts with flour, then dip into buttermilk.
  2. Combine Jamaican seasoning with cornmeal; press chicken breasts into yellow corn meal.
  3. Fry chicken in vegetable oil until golden brown and cooked through.
  4. Serve with Charred Pineapple Salsa.

Charred Pineapple Salsa

  1. Heat grill or grill pan to medium. Cook pineapple rings until lightly charred on both sides. Dice pineapple, then mix with remaining ingredients in a glass bowl.
  2. Chill until served.

Notes

Source: Chef Jason Warden - Scottsdale Culinary Institute, Scottsdale, Arizona



God's Rainbow - Noahic Covenant