Recipe

Winslow’s Spicy Coconut Fried Chicken Sandwich

0fedbc0bb85cfb12a16e276491829fcbAuthorBLACK FOODIEYields3 ServingsCategory
Total Time1 hr 30 mins

For the Fried Chicken episode of the BLACK FOODIE Battle, Chef Winslow created a spicy tribute to his island roots with this fried chicken sandwich. Grab coco bread from your local Caribbean grocer and his very own Citrus and Herb/Greens + Garlic seasoning online at brawtacaribbean.com.

Ingredients

 3 Jamaican coco bread
 1 lb Boneless, skinless chicken thighs
 2 cups Self-rising flour
 1 ½ cups Coconut milk
 1 ½ tbsp Minced scotch bonnet pepper
 4 ½ tbsp Citrus and Herb/Greens and Garlic seasoning
 1 tbsp White vinegar
 3 tbsp Mango scotch bonnet sauce
 1 tbsp Brown sugar
 2 cups Coleslaw mix

Directions

1

In a medium size bowl combine chicken, 1 cup of coconut milk, scotch bonnet pepper, and 2 tablespoons of seasoning.

Refrigerate for 30-45 minutes

2

Prepare the coleslaw by first making dressing. In a medium bowl combine ½ cup coconut milk, vinegar, 1/2 tablespoon of seasoning.

Toss the coleslaw mix in the dressing and refrigerate.

3

Prepare the seasoned flour by combining in a medium bowl self-rising flour and two tablespoon of seasoning.

4

Coat chicken pieces in the seasoned flour, and fry in a hot cast iron skillet or a frying pan.

Remove the pieces when they're golden brown and let them drain on a rack or paper towel.

5

Build the sandwich by slicing open the coco bread and adding one tablespoon of mango scotch bonnet sauce it, followed by a piece of chicken. Top it with coleslaw.

Enjoy!

Ingredients

 3 Jamaican coco bread
 1 lb Boneless, skinless chicken thighs
 2 cups Self-rising flour
 1 ½ cups Coconut milk
 1 ½ tbsp Minced scotch bonnet pepper
 4 ½ tbsp Citrus and Herb/Greens and Garlic seasoning
 1 tbsp White vinegar
 3 tbsp Mango scotch bonnet sauce
 1 tbsp Brown sugar
 2 cups Coleslaw mix

Directions

1

In a medium size bowl combine chicken, 1 cup of coconut milk, scotch bonnet pepper, and 2 tablespoons of seasoning.

Refrigerate for 30-45 minutes

2

Prepare the coleslaw by first making dressing. In a medium bowl combine ½ cup coconut milk, vinegar, 1/2 tablespoon of seasoning.

Toss the coleslaw mix in the dressing and refrigerate.

3

Prepare the seasoned flour by combining in a medium bowl self-rising flour and two tablespoon of seasoning.

4

Coat chicken pieces in the seasoned flour, and fry in a hot cast iron skillet or a frying pan.

Remove the pieces when they're golden brown and let them drain on a rack or paper towel.

5

Build the sandwich by slicing open the coco bread and adding one tablespoon of mango scotch bonnet sauce it, followed by a piece of chicken. Top it with coleslaw.

Enjoy!

Winslow’s Spicy Coconut Fried Chicken Sandwich

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