Jamaican Coconut Buttermilk Fried Chicken

Ingredients

For the Spice Mix

1 T garlic powder  
2 t onion powder  
2 t dried thyme  
2 t smoked paprika  
1-2 t cayenne pepper more or less to your taste  
1 t all-spice  
1 t brown sugar  
1/2 t cinnamon  
1 t salt  

For the Orange BBQ Sauce

1/2 t pepper  
1/3 cup ketchup  
1/4 cup orange juice
2 T soy sauce  
1 T pomegranate molasses  
2 cups Coconut cream 
2 t apple cider vinegar  
canola or veggie oil for frying  
2-4 pounds chicken tenders thighs or legs (We prefer thighs, but use what you love!)
2 cups self rising flour  

Instructions

The night before:

1. Make the spice mix, in a small bowl combine the garlic powder, onion powder, dried thyme, paprika, cayenne pepper (I used 2 teaspoons), all-spice, brown sugar, cinnamon, salt and pepper.

2. In a large bowl, add the coconut cream 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 marinade.

3. Place in the fridge overnight.

The day of:

1. Make the BBQ sauce: in a 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).

2. Cover the BBQ sauce and store in the fridge until serving or up to 1 week.

3. Heat the oil to 350 degrees F. in a deep heavy bottomed pot. Do not fill the pot more than 1/2 full with oil. (Or use a deep fryer)

4. 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.

5. Once the oil is hot, fry the chicken in batches until brown and crisp. Dark meat takes longer than 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.

6. Serve the chicken with the BBQ sauce for dipping and the pickled pineapple slaw.  ENJOY!