Lunch: Coconut Chicken with Pickled Pepper Collards

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 (6 ounces)
3 tablespoons unsweetened shredded coconut
Salt
Freshly ground pepper
Canola oil, for frying

Instructions

make the coconut chicken In a large bowl, combine the buttermilk, coconut milk and garlic. Add the chicken and refrigerate for at least 2 hours and up to 4 hours.
make the coconut chicken In a shallow bowl, combine the panko and coconut; season with salt and pepper. Drain the chicken and season with salt and pepper. Dip the cutlets into the panko, pressing to help it adhere. Refrigerate for 10 minutes.
make the collards Heat the olive oil in a large skillet. Add the garlic and cook over moderate heat until golden, 2 minutes. Add the collards and cook, stirring, until wilted, 2 minutes. Add the stock and season with salt and pepper. Cook, stirring, until the liquid is nearly evaporated and the collards are tender, about 8 minutes. Discard the garlic and stir in the sliced jalapeños; keep warm.
make the collards In a large nonstick skillet, heat 1/2 inch of canola oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until crispy, 6 minutes. Drain on paper towels and season with salt. Serve with the collards.

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