Coconut Fried Chicken with Sweet Hot Sauce and Plantains

Recipe Source: Marcus Samuelsson

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup coconut milk
• 1 cup all-purpose flour
• 1 cup shredded coconut
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 ripe plantains, sliced
• Vegetable oil for frying
• 1/4 cup honey
• 2 tablespoons hot sauce
• 1 tablespoon lime juice

Directions:

1. In a bowl, marinate the chicken thighs in coconut milk for at least 2 hours or overnight in the refrigerator.
2. In another bowl, mix the flour, shredded coconut, garlic powder, onion powder, paprika, salt, and pepper.
3. Remove chicken from the marinade and coat each piece in the coconut flour mixture, pressing to adhere.
4. In a large skillet, heat vegetable oil over medium heat. Fry the chicken for about 6-8 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
5. In the same skillet, add the sliced plantains and fry until golden on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
6. In a small saucepan, combine honey, hot sauce, and lime juice over low heat until warmed and mixed well.
7. Serve the fried chicken with plantains on the side and drizzle the sweet hot sauce over the chicken.