Serves 4
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.
