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Tabasco Lime Chicken


TABASCO LIME CHICKEN
Food Service  Restaurant Recipe

6 limes, juiced
2 cups coconut milk
2 cups Tabasco Chipotle Pepper Sauce
24 chicken thighs
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
8 eggs, beaten
1/2 cup water
2 cups coconut, shredded
2 cups Panko breadcrumbs
1 cup all-purpose flour
1 cup olive oil
4 tablespoons fresh cilantro, chopped

Combine the lime juice, coconut milk and Chipotle Pepper Sauce in an extra large Ziploc bag. Trim the excess skin from thighs, add to liquid and marinate 4 hours under refrigeration.

Remove chicken from marinade and pat dry. Season with salt and pepper. Set up a standard breading station. Combine eggs and water; combine shredded coconut and panko breadcrumbs. Dredge the thighs in flour, then egg, then breadcrumb mixture.

Heat 3 tablespoons of olive oil in a saute pan. Working in batches, pan sear chicken thighs in hot oil until brown on both sides; add additional oil as needed. Re-combine thighs and place in 325 degree oven for 50 minutes. Makes 12 servings.


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