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Jamaican Fried Chicken with Charred Pineapple Salsa



  • 2 (6 ounce) chicken breasts, boneless and skinless
  • 2 cups flour, seasoned with salt and pepper
  • 2 cups buttermilk
  • 2 cups yellow corn meal
  • 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


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

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

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