Molasses Chicken with Mango Salsa

This recipe was different and delicious. Now…it wasn’t necessarily the easiest or fastest meal to make, but not all recipes can be that way.

I knew it would be a stretch to convince C.J. of these flavors and I think he liked it. He did request his salsa on the side, but I think overall this recipe was a success.




  • ½ cup molasses
  • ½ cup buttermilk
  • 2 cups flour
  • 1½ cups bread crumbs – Panko crumbs work well, too
  • 1½ teaspoon coriander
  • 1½ teaspoon dried thyme
  • 1½ teaspoon salt
  • ½ teaspoon black pepper
  • 1½ teaspoon Chinese Five Spice (see notes)
  • 4 chicken breasts – skinned and boned
  • ½ cup peanut or canola oil


Mango Salsa:

  • 2 mangos, peeled, pitted and chopped
  • ½ cup cherry tomatoes – cut in half
  • ½ cup sweet yellow onion – diced
  • 1 tablespoon chipotle peppers in adobo sauce or poblano chile pepper – diced
  • ⅓ cup red or yellow bell pepper – diced
  • 1½ tablespoons fresh lime juice
  • 1 tablespoon canola oil
  • ½ teaspoon coriander
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper



  1. Preheat oven to 375F.
  2. Cover a sheet pan with aluminum foil and set it aside.
  3. Salt and pepper the chicken.
  4. Combine all dry ingredients – mix well and pour onto a flat dish or waxed paper.
  5. Combine molasses and buttermilk in a shallow dish. Mix well.
  6. Heat oil in a cast iron skillet over medium heat.
  7. When oil is hot…
  8. Dip chicken in molasses mixture, let excess drip off then dredge in flour mixture.
  9. Place the breast in the hot oil.
  10. Repeat the process with the 4 chicken breasts.
  11. Cook chicken 3-4 minutes per side.
  12. Transfer chicken to the aluminum foil-covered sheet pan or baking dish.
  13. Bake 15 minutes or until chicken is golden and juices run clear.
  14. Take care not to over-bake the chicken.
  15. Remove the chicken from the oven, cover loosely and let it rest 3-5 minutes.
  16. When ready to serve, slice the breasts diagonally and arrange the pieces on a serving dish, overlapping sides a little.
  17. Serve the chicken topped with Mango Salsa.


Mango Salsa:

  1. Gently combine all ingredients.
  2. Cover and refrigerate any leftovers.


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