The Pioneer Woman Tasty Kitchen
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Buttermilk Coconut Skillet Chicken

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Level: Easy

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Description

Dinner for two anyone? This is a great meal just before the holidays arrive. This recipe offers the flavors of fried chicken without all the cooking oil. The coconut and buttermilk add a wonderful light flavor. It is one of my favorites.

Ingredients

  • ½ sticks Lightly Salted Butter, Melted, Divided
  • 1 whole (4 Lb. Size) Chicken, Cut In Half (I Have My Butcher Cut A Whole Chicken)
  • 2 cups Buttermilk
  • 1 cup Unsweetened Coconut Flakes
  • 1-½ teaspoon Black Pepper
  • 1 teaspoon Onion Powder

Preparation

Preheat oven to 375ºF.

In a 12″ skillet over medium high heat, add half of the melted butter. Add one half of the chicken and cook 5 minutes, turning once during cooking time. Remove to a clean plate, repeat with remaining butter and chicken half. Allow the chicken halves to cool a bit.

In a mixing bowl, add buttermilk, coconut, black pepper, onion powder, and mix with a spatula. Coat the chickens in the mixture. Return to skillet and cover with aluminum foil. Place in oven and bake for 35 minutes. Remove foil and bake the remaining 5 minutes uncovered, to crisp up the chicken.

The taste and texture is as great as fried chicken! Pairs well with a rice side dish.

Enjoy!

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