Coconut Fried Chicken
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 356
- Total Fat
- 33
- Saturated Fat
- 13
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 34
- Sodium
- 281
- Total: 5 hr 30 min (includes marinating time)
- Active: 1 hr
Ingredients
Three 15-ounce cans full-fat coconut milk
1/2 cup lime juice plus lime wedges, for garnish
1 medium onion, sliced
1 habanero or scotch bonnet chile, chopped
2 pounds bone-in skin-on chicken legs and thighs
Vegetable oil, for frying
1 1/2 cups all-purpose flour
1/2 cup finely shredded coconut
4 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon Chinese five-spice powder
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Fresh cilantro, for garnish
Directions
- In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
- About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
- In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
- In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
- Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
- Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
- Arrange the chicken pieces on a platter with the cilantro and lime wedges.