THE LAST APPRENTICE
MEAT/CHICKEN
Coconut does wonders for fried chicken!
| Fresh Chicken |
2 chickens, cut in serving pieces |
| Cream of Coconut Reduction* |
1 1/2 cups |
| Cooking Oil |
for frying |
| Flour |
1 1/2 cups |
| Toasted Coconut |
1 1/2 cups |
| Salt |
to taste |
| Pepper |
to taste |
| Granulated Garlic |
1 tablespoon |
Rinse chicken well and drain. Combine flour, salt, pepper and garlic. Add 1 cup of toasted coconut. Heat about 1/4 inch of oil in a heavy skillet. When oil begins to sizzle dredge chicken in flour/coconut mixture and add skin side down to oil. Cook five minutes, turn, cook five minutes more. Cover pan and reduce heat to low. Cook five more minutes, turn chicken, cover again and cook five more minutes. Turn heat to high, uncover pan and cook ten more minutes turning once. Drain chicken on paper towels and serve hot. Garnish with remaining toasted coconut.
VARIATIONS:
This same recipe works great on fresh fish fillets!
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
Revised:124¥97¥00