Coconut Chicken with Pickled Pepper Collards

Name: Coconut Chicken with Pickled Pepper Collards
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 30
Cuisine: Southern
Ingredients: 473 milliliters buttermilk; 30 servings Canola oil, for frying; 794 grams chicken cutlets; 237 milliliters chicken stock; 907 grams young collard greens, stems and inner ribs removed, leaves thinly sliced; 2 cloves garlic, minced; 2 larges (large) garlic cloves, halved; 3 Tbsps extra-virgin olive oil; 170 grams cups panko; 30 servings Freshly ground pepper; 4 pickled jalapeños, seeded and thickly sliced; 30 servings Salt; 177 milliliters unsweetened coconut milk; 3 Tbsps unsweetened shredded coconut

The recipe Coconut Chicken with Pickled Pepper Collards could satisfy your Southern craving in approximately 2 hours and 45 minutes. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 30 servings with 120 calories, 8g of protein, and 7g of fat each. Head to the store and pick up salt, garlic, coconut milk, and a few other things to make it today.

Instructions

In a large bowl, combine the buttermilk, coconut milk and garlic.

Ingredients you will need

Coconut Milk

Buttermilk

Garlic

Equipment you will use

Bowl

Add the chicken and refrigerate for at least 2 hours and up to 4 hours.

Ingredients you will need

Whole Chicken

In a shallow bowl, combine the panko and coconut; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Coconut

Panko

Equipment you will use

Bowl

Drain the chicken and season with salt and pepper. Dip the cutlets into the panko, pressing to help it adhere. Refrigerate for 10 minutes.

Ingredients you will need

Salt And Pepper

Whole Chicken

Panko

Dip

Heat the olive oil in a large skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and cook over moderate heat until golden, 2 minutes.

Ingredients you will need

Garlic

Add the collards and cook, stirring, until wilted, 2 minutes.

Ingredients you will need

Collard Greens

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 jalapeos; keep warm.

Ingredients you will need

Salt And Pepper

Collard Greens

Garlic

Stock

In a large nonstick skillet, heat inch of canola oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until crispy, 6 minutes.

Ingredients you will need

Canola Oil

Whole Chicken

Equipment you will use

Frying Pan

Drain on paper towels and season with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Serve with the collards.

Ingredients you will need

Collard Greens

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

473milliliters

buttermilk 30servings

Canola oil, for frying 794grams

chicken cutlets 237milliliters

chicken stock 907grams

young collard greens, stems and inner ribs removed, leaves thinly sliced 2cloves

garlic, minced 2larges

(large) garlic cloves, halved 3Tbsps

extra-virgin olive oil 170grams

cups panko 30servings

Freshly ground pepper 4

pickled jalapeños, seeded and thickly sliced 30servings

Salt 177milliliters

unsweetened coconut milk 3Tbsps

unsweetened shredded coconut

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The King Frosch Riesling Auslese All Natural German with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.