Coconut Chicken with Pickled Pepper Chard


This one is from the great Marcus Samuelsson published in F&W. I made a couple minor tweets. If you start your chicken in the buttermilk bath in the morning it is a great weeknight dinner.

2 c buttermilk
3/4 c unsweetened coconut milk
2 garlic cloves, minced
8 thin chicken cutlets
3 c panko
1/2 c unsweetened shredded coconut
Salt & pepper
Canola oil, for frying
3 TBSP olive oil
2 large garlic cloves, minced
2 lbs chard, stems and inner ribs removed, leaves thinly sliced
1/2 c water
Salt & pepper
1/2 c pickled jalapeños

In a 1 gallon zip lock bag, combine the buttermilk, coconut milk and garlic. Add the chicken and refrigerate for at least 2 hours and up to 8 hours.

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.

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 water and season with salt and pepper. Cook, stirring, until the liquid is nearly evaporated and the collards are tender, about 8 minutes. Stir in the sliced jalapeños; keep warm.

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.

Serves 4 – 6.


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