Fried Springer Mountain Chicken Recipe
coconut rice, basil-coconut emulsion, arugula, mixed berries
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Ingredients
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For the Fried Chicken
For the Coconut Rice
For the Basil-Coconut Emulsion
For the Salad
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, pepper, and paprika. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.
- 2
Prepare the Coating
In a separate bowl, mix the flour and cornstarch. Remove the chicken from the marinade and let excess liquid drip off. Dredge each piece in the flour-cornstarch mixture, shaking off excess.
- 3
Coconut Rice
- 4
Cook the Rice
In a saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
Basil-Coconut Emulsion
- 5
Blend the Emulsion
In a blender, combine the fresh basil leaves, coconut milk, lime juice, honey, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
