Coconut Chicken with Pickled Pepper Collards
Prep Details
Active: 30 mins
Total: 2 hrs 45 mins
Yield: 4
Ingredients
Coconut Chicken
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
Collards
3 tablespoons extra-virgin olive oil
2 large garlic cloves, halved
2 pounds young collard greens—stems and inner ribs removed, leaves thinly sliced
1 cup chicken stock
Salt
Freshly ground pepper
4 pickled jalapeños, seeded and thickly sliced
Directions
Make the Coconut Chicken
Step 1
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.
Step 2
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
Step 3
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.
Step 4
In a large nonstick skillet, heat ½ 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.
Suggested Pairing
Balanced, fruit-forward Spanish white.