AuthorBLACK FOODIEYields3 ServingsCategoryCaribbean
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
Directions
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
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.
Prepare the seasoned flour by combining in a medium bowl self-rising flour and two tablespoon of seasoning.
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.
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
Directions
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
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.
Prepare the seasoned flour by combining in a medium bowl self-rising flour and two tablespoon of seasoning.
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.
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!
