Oven Fried Chicken with Fresh Pineapple Side
8 chicken thighs – cleaned, trimmed and pat dry.
Olive oil – for drizzling
For the Coating:
2 cups flour
1 tsp. garlic powder
1 tsp. paprika
1 tsp. turmeric
½ tsp. black pepper
1 tsp. sugar
½ tsp. baking soda
1 tsp. Jamaican curry powder
1 cup of milk – plus 1 tsp. vinegar
1 fresh ripe pineapple – sliced
For the Dressing:
½ cup of fresh basil – chopped
3 tablespoons of lemon juice
3 tablespoon of honey
Preheat Oven 325 degrees:
In a bowl combine the milk plus the vinegar and let sit while preparing the flour.
In a large bowl combine the flour and all of the seasonings; then divide between two bowls.
Coat the chicken in the first bowl of seasoned flour; dip in the milk and finally in the second bowl of flour. Repeat this process with each piece of chicken.
Place in a baking pan and drizzle each piece of chicken with olive oil.
Bake for 55-60 minutes for a nice golden crust and until juices run clear.
Place sliced pineapple in a bowl. In a small bowl combine the ingredients for the dressing and stir. Pour over the pineapple and gently toss.