Ingredients
2 c. buttermilk
3/4 c. unsweetened coconut milk
2 clove garlic
8 thin chicken cutlets
3 c. panko
3 tbsp. unsweetened shredded coconut
salt
Freshly ground pepper
canola oil
3 tbsp. extra-virgin olive oil
2 clove garlic
2 lb. young collard greens
1 c. chicken stock
salt
Freshly ground pepper
4 pickled jalapeños
Preparation
Step 1In 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 2In 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.Step 3Heat 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 4In a large nonstick skillet, heat 1/2 inch of canola oil until simmering. 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
