Bimini Chicken Recipe

Marinate the Chicken

In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.

Prepare the Coating

In a separate bowl, mix the flour, salt, cayenne pepper, garlic powder, and onion powder. Remove the chicken from the marinade and let excess liquid drip off. Dredge each piece in the flour mixture, shaking off excess.

Fry the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 12-15 minutes per side. Drain on paper towels.

In a small saucepan over low heat, combine honey, hot sauce, and apple cider vinegar. Stir until well blended and warm. Set aside.

In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.

In a skillet, sauté the bell peppers, zucchini, and carrots over medium heat for 5-7 minutes until tender. Season with salt and pepper to taste.

In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together coconut milk, curry powder, lime juice, and salt. Pour dressing over the cabbage mixture and toss to combine.