Chef Nathan Lippy jazzes up classic Southern fried chicken

There are few things more delicious than Southern fried chicken — until you taste chef Nathan Lippy’s twist on the classic recipe. The Florida-born chef adds a Caribbean twist with coconut and spices up traditional potato salad with rum and lime.

Coconut fried chicken with a rum and lime potato salad
Servings:

Serves 4

Ingredients

  • Coconut chicken

    • 8 chicken tenders, boneless
    • 1 12-ounce can coconut cream
    • 1 1/2 quarts vegetable oil
    • 1 cup all-purpose flour
    • 1 egg
    • Salt and pepper
  • Potato salad

    • 4-5 Red Bliss potatoes (about 3 cups)
    • The juice of 2 limes
    • 2 tablespoons red wine vinegar
    • 3 tablespoons olive oil
    • 1/2 tablespoon chopped cilantro
    • 2 teaspoons agave nectar
    • 1/2 a red onion, small dice
    • 1/2 a red bell pepper, small dice
    • 1 tablespoon whole-grain mustard
    • 1 teaspoon chopped garlic
    • 3 tablespoons dark rum
    • 1/2 tablespoon coconut flakes
    • 1 tablespoon coconut cream
    • Salt and pepper
    • 4 wedges of lime
    • A few sprigs of fresh cilantro

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback