 | Coconut–Jalapeño Fried ChickenChef Hannah Radford of Elior North America | Daniels, WV |
I created this dish as a tropical twist on a Southern classic, fusing bold island-inspired flavors with comforting familiarity. Crispy coconut–jalapeño fried chicken sits atop coconut-lime waffles, finished with a blood orange–pineapple syrup and a touch of chili-infused honey. It’s a celebration of elevated comfort food—playful, vibrant, and designed to surprise with every bite.
Ingredients for Coconut–Jalapeño Fried Chicken:
• 4 boneless chicken thighs (about 6 ounces each)
• ½ cup The Perfect Purée Coconut Puree, thawed
• 1 tbsp. The Perfect Purée Red Jalapeño Puree, thawed
• 1 cup buttermilk
• 1 tsp. garlic powder
• ½ tsp. smoked paprika
• 1 tsp. kosher salt
• 1 cup all-purpose flour
• ½ cup cornstarch
• ½ cup panko breadcrumbs
• oil, for frying (350°F)
Ingredients for Honey–Lime Glaze:
• ½ cup honey
• juice and zest of 1 lime
• ½ tsp. The Perfect Purée Red Jalapeño Puree, thawed
• pinch of sea salt
Ingredients for Coconut–Lime Waffles:
• 1 cup all-purpose flour
• 2 tbsp. sugar
• 1 tsp. baking powder
• ¼ tsp. salt
• 1 large egg
• ¾ cup buttermilk
• ¼ cup The Perfect Purée Coconut Puree, thawed
• 2 tbsp. melted butter or coconut oil
• zest of 1 lime
Ingredients for Blood Orange–Pineapple Syrup:
• ½ cup The Perfect Purée Blood Orange Concentrate, thawed
• ¼ cup The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 1 tbsp. brown sugar
• 1 tbsp. unsalted butter
• optional: 1 tbsp. dark rum or ½ tsp. vanilla extract
To Assemble and Serve:
• toasted coconut flakes
• candied jalapeños
• freeze-dried lime pieces or micro herbs
Method for Coconut–Jalapeño Fried Chicken:
In a bowl, whisk together buttermilk, Perfect Purée Coconut Puree, Perfect Purée Red Jalapeño Puree, garlic powder, smoked paprika, and salt. Add the chicken and marinate for 4–6 hours. In a shallow dish, combine flour, cornstarch, and panko. Remove chicken from the marinade, dredge in the dry mix, and fry at 350°F until golden brown and the internal temperature reaches 165°F.
Method for Honey–Lime Glaze:
In a small saucepan, combine honey, lime juice, lime zest, Perfect Purée Red Jalapeño Puree, and salt. Warm gently over low heat until thin but not boiling. Brush over the hot fried chicken immediately after frying.
Method for Coconut–Lime Waffles:
Whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk egg, buttermilk, Perfect Purée Coconut Puree, melted butter, and lime zest. Combine wet and dry ingredients until smooth. Cook in a preheated waffle iron until golden and crisp, about 4–5 minutes.
Method for Blood Orange–Pineapple Syrup:
Combine Perfect Purée Blood Orange Concentrate, Perfect Purée Carmelized Pineapple Concentrate, and brown sugar in a saucepan. Simmer over medium heat for about 10 minutes, until slightly thickened. Stir in butter and optional rum or vanilla extract.
To Assemble and Serve:
Place a waffle on the plate and top with two pieces of fried chicken. Brush the chicken with Honey–Lime Glaze. Drizzle Blood Orange–Pineapple Syrup around the plate. Garnish with toasted coconut flakes, candied jalapeños, and freeze-dried lime pieces or micro herbs.