Almond Buttermilk Jamaican Fried Chicken with Rum-Pickled Pineapple Slaw

A Taste of Jamaica in My Kitchen: Almond Buttermilk Fried Chicken and Rum-Pickled Pineapple Slaw

As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. But I’m passionate about creating meals that are both flavorful and relatively quick to make. This Almond Buttermilk Jamaican Fried Chicken with Rum-Pickled Pineapple Slaw recipe perfectly hits that sweet spot! It's a vibrant explosion of Caribbean flavors – sweet, spicy, tangy, and utterly addictive – and surprisingly easy to put together. The crispy chicken is incredibly juicy thanks to the almond buttermilk marinade, a healthier twist on the classic, and the rum-pickled pineapple slaw provides a refreshing counterpoint to the richness of the fried chicken. Forget takeout; this is a dish that elevates a weeknight dinner to something truly special.

The Magic of the Marinade: The key to incredibly juicy and flavorful fried chicken lies in the marinade. The almond milk, a creamy and naturally sweet alternative to traditional buttermilk, tenderizes the chicken beautifully while infusing it with subtle nutty notes. The spice blend is a carefully balanced mix of warming spices – thyme, allspice, paprika – with a hint of sweetness from brown sugar and a kick of heat from cayenne pepper (adjust to your preference!). The longer you marinate the chicken (at least an hour, but preferably overnight), the more deeply infused with flavor it will become.

The Crispy Coating: I opted for a simple flour dredging method, which yields a beautifully crisp, golden-brown crust without the need for complicated batters or breading techniques. For an extra-crispy coating, you can dip the chicken in the buttermilk marinade a second time before returning it to the flour. This creates a double-layered coating that ensures maximum crunch.

The Rum-Pickled Pineapple Slaw: A Symphony of Flavors: This slaw is far from ordinary. The rum-pickled pineapple adds a unique twist, offering a deliciously sweet and tangy flavor with a subtle rum aroma that elevates the dish to a whole new level. The crunchy sweetness of the pineapple is perfectly complemented by the slight heat of the jalapeño (remove seeds for less heat) and the zestiness of the lime. The fresh corn kernels add a textural element, creating a delightful contrast to the soft pineapple and the crispy chicken.

Making it Your Own: This recipe is incredibly versatile. Feel free to experiment with different types of chicken – thighs, drumsticks, or even wings would work well. If you’re not a fan of rum, you can easily omit it from the slaw or substitute with a different type of alcohol like orange liqueur. You can also adjust the spice level to your liking. For those with dietary restrictions, the almond milk can be easily substituted with other plant-based milk options. This recipe is perfect for a casual weeknight dinner, a weekend brunch, or a fun gathering with friends. This Almond Buttermilk Jamaican Fried Chicken and Rum-Pickled Pineapple Slaw has become a family favorite in my home, and I hope it becomes one in yours too!

Tips for Success:

• Don’t overcrowd the pan: Fry the chicken in batches to ensure even browning and crispy results.
• Use a thermometer: Maintain the oil temperature at a consistent 350°F (175°C) for optimal frying.
• Let the chicken rest: Allow the fried chicken to rest for a few minutes after frying before serving. This allows the juices to redistribute, resulting in a juicier, more tender chicken.
• Make ahead: Both the BBQ sauce and the rum-pickled pineapple slaw can be made ahead of time and stored in the refrigerator, making this recipe even more convenient.

Serving Suggestions:

• Serve the chicken and slaw with your favorite sides, such as rice and peas, coleslaw, or potato salad.
• For a complete meal, consider adding some Jamaican jerk seasoning to the chicken.
• Serve with warm tortillas for an easy and flavorful wrap.

Enjoy the delicious flavors of Jamaica from the comfort of your own kitchen!

Step-by-step

• To make the spice mix, in a small bowl combine the garlic powder, onion powder, dried thyme, paprika, cayenne pepper, all-spice, brown sugar, cinnamon, salt and pepper.
• 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.
• 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.
• 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.
• 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.
• 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 rum-pickled pineapple slaw (below).
• In a bowl, combine the pineapple, corn kernels, bell pepper, jalapeno pepper (seed if desired) and the zest of 1 lime.
• 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 + coconut rum (if using).
• 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.