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Buttermilk Coconut Skillet Chicken
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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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