Coconut Chicken with Pickled Pepper Collards

Ingredients

• 2 cups buttermilk 
• 30 servings canola oil for frying
• 1.8 pounds chicken cutlets 
• 1 cup chicken stock see 
• 2 pounds young collard greens thinly sliced
• 2 cloves garlic minced
• 2 large garlic cloves halved (large)
• 3 tablespoons olive oil extra-virgin
• 6 ounces panko bread crumbs 
• 30 servings pepper freshly ground
• 4  jalapeño peppers seeded sliced
• 30 servings salt 
• 0.8 cup coconut milk unsweetened
• 3 tablespoons coconut or shredded unsweetened

Equipment

• bowl
• frying pan
• paper towels

Directions

1. In a large bowl, combine the buttermilk, coconut milk and garlic.
2. Add the chicken and refrigerate for at least 2 hours and up to 4 hours.
3. In a shallow bowl, combine the panko and coconut; season with salt and pepper.
4. Drain the chicken and season with salt and pepper. Dip the cutlets into the panko, pressing to help it adhere. Refrigerate for 10 minutes.
5. Heat the olive oil in a large skillet.
6. Add the garlic and cook over moderate heat until golden, 2 minutes.
7. Add the collards and cook, stirring, until wilted, 2 minutes.
8. Add the stock and season with salt and pepper. Cook, stirring, until the liquid is nearly evaporated and the collards are tender, about 8 minutes. Discard the garlic and stir in the sliced jalapeos; keep warm.
9. In a large nonstick skillet, heat inch of canola oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until crispy, 6 minutes.
10. Drain on paper towels and season with salt.
11. Serve with the collards.