One Hot Chick

Petto di Pollo Fritto in una Panatura di Cocco Speziato con Insalata di Patate e Fagioli
Spicy Coconut and Turmeric Chicken Breast on a Potato & Bean Salad 

There's nothing like a nice crispy, spicy piece of fried chicken now, is there? It is something almost everybody enjoys, hot or cold, tangy or tame- it's just one of those universal crowd-pleasers. So you are thinking, "if it ain't broke- don't fix it", aren't you? Well it certainly ain't broke, so it doesn't need fixing... but I would still like to show you how you can fix it in a different way! And after all, The Colonel's secret spice mix has still not been made public- so let me share a different one with you that is very, very different and just as finger lickin' good as the old classic...

It's the coconut and the spice that makes this chicken so different. And the fact that it is not breaded at all! I started out my seasoning some coconut flakes with turmeric and some other powdered spices, like galangal, kefir lime leaves, lemon grass and a little Chinese 5 spice powder. Easy so-far, right? Make sure the spices are well incorporated into the coconut flakes and dip and coat the chicken breast in it. No flour, no egg, just coconut flakes and spices. Keep pressing the chicken into the flakes and you will be surprised how much it will pick up and also how much of it sticks... it works just fine.

I fried mine in a Teflon pan in just a half teaspoon of clarified butter, keeping the heat moderate so as to not let it burn. The trick is to flip the chicken over as soon as the butter has melted, so that both sides get moistened. The coconut has essential oils which will be released if you heat the chicken softly and the flavor is just so much nicer... so be patient and get that salad going in the meantime!

For the salad, slice some Fingerling potatoes and boil them for 2-3 minutes in well salted water, after which time you can add the trimmed and cut beans. Continue boiling for a further 3-4 minutes and then pour off the water and run under the cold tap to prevent the beans from losing their color and the potatoes from overcooking. Whilst they are still warm, add some chopped spring onion, finely chopped parsley and chives, grate with nutmeg and drizzle with olive oil.

I enjoyed mine with a squeeze of lime juice and a gentle sprinkle of ground chili, but I am sure a Thai sweet-chili sauce would also be delicious with this. A little extra, were a couple of crispy-fried sage leaves... mmm! The great thing is that this whole dish takes great either hot or cold... which made it perfect for a sunny Summer day like today...