Coconut Chicken with Pickled Pepper Collards - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
- 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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