Coconut Chicken with Pickled Pepper Collards

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

In 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.