By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
605 cal · 165 min
Coconut Chicken with Pickled Pepper Collards
Recipe GLPR255990249812b0
Tender chicken cutlets are marinated in a rich coconut and buttermilk mixture, then coated in a crispy panko and shredded coconut crust and pan-fried until golden. Served alongside tangy pickled pepper collard greens for a complete, flavorful meal inspired by African cuisine.
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Ingredients
2 cups buttermilk
3/4 cup unsweetened coconut milk
2 garlic cloves, minced
8 thin chicken cutlets (1 3/4 pounds)
3 cups panko breadcrumbs
3 tablespoons unsweetened shredded coconut
Salt, to taste
Freshly ground black pepper, to taste
Canola oil, for frying
Directions
In a large shallow bowl, whisk together the buttermilk, coconut milk, and minced garlic. Season with a pinch of salt and pepper.
Place the chicken cutlets into the buttermilk-coconut mixture, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to develop.
In a separate shallow dish, combine the panko breadcrumbs and shredded coconut. Season generously with salt and pepper, stirring well to distribute evenly.
Remove a chicken cutlet from the marinade, allowing excess liquid to drip back into the bowl. Coat both sides thoroughly with the panko-coconut mixture, pressing gently so the coating adheres. Place the coated cutlet on a clean plate and repeat with the remaining chicken pieces.
Heat canola oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding, carefully place the coated chicken cutlets into the hot oil.
Fry each side for 3 to 4 minutes, until the coconut-panko coating is golden brown and the internal temperature of the chicken reaches 165°F. Transfer the cooked cutlets to a paper towel-lined plate to drain.
Serve the coconut chicken hot alongside the pickled pepper collard greens, allowing the tangy, spiced greens to complement the rich, crispy chicken.
Comments
This recipe leans on staples available at any Charlotte grocer—buttermilk, chicken, panko, and coconut milk are standard stock at Harris Teeter, Food Lion, Walmart, and ALDI—with shredded coconut the only item that may require a moment's search, though it's commonplace enough. The stated 165 minutes is misleading: the actual hands-on work is maybe 30 minutes (marinating the chicken, breading, frying, and pickling the collards), with the remaining time passive brining or sitting, so plan accordingly if you're cooking on a weeknight. At roughly $2.50 per serving, the cost stays modest because chicken thighs are cheap and coconut milk, while not a pantry staple, stretches far; the panko crust and coconut milk sauce keep it interesting without premium ingredients. The dish reheats reasonably well—the fried chicken stays crisp if you warm it gently—and the pickled collards are a bright, familiar Southern touch that locals will recognize as worth the effort.
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