Coconut Lime Fried Chicken – Marinade
¾ c coconut milk
2 T. juice of one small lime
1 T. lime zest
1 T sugar
1 t. salt
Mix marinade ingredients in a plastic bag and place chicken pieces in the bag. Shake to coat all pieces. Close the bag and refrigerate for 1-4 hours. Don’t marinate over night as the acid in the lime juice will make the chicken too tender.
Coconut Lime Fried Chicken – Coating
1 Whole Chicken cut up (9 pieces)
1 c. Flour
1 c. shredded sweetened coconut
2 t. salt
2 T. lime zest
Place all ingredients in a food processor and pulse four times to mix and break up the coconut. (Pulsing too much will make the coconut pieces too small, there should be some larger coconut pieces in the coating) Empty the flour mixture into a plastic bag, add larger breast pieces of marinated chicken to the bag first and shake to coat. Remove and continue. Adding two pieces at a time, shake to coat and remove until they are all well coated.
To fry chicken, prepare large cookie sheet with a parchment paper, place a cooling rack on the cookie sheet on top of the parchment.
Melt 5 T. bacon grease in a large heavy frying pan. Add chicken coated with flour mixture and fry skin side down until brown. Turn over and brown the other side. Remove and place on cooling rack in the cookie sheet. When all pieces are browned, place in a preheated 400° oven for 30 min. Test with a meat thermometer to make sure the internal temperature is 180°. Serve hot or cool for 2 hours uncovered in the refrigerator. When cool, cover to take on a picnic. Make sure to keep it cool when transporting it. Enjoy!!!!