The texture was amazing! It was a great ratio of fried goodness to chicken. This recipe is stellar! We have tried a few different meat variations, and in our latest we used thin cut chicken breasts. Serve chicken with reserved lime wedges for squeezing over. Repeat frying process with remaining chicken and coconut mixture. Immediately drizzle with honey and sprinkle with half of coconut mixture. Transfer chicken to prepared rack and let drain. Turn over and fry until other side is deep golden brown, about 7 minutes. Fry chicken, undisturbed, adjusting heat as needed so temperature never goes above 325°, until deeply golden brown underneath, 9–11 minutes. The oil temperature will drop when you add the chicken, so let it come back up to temperature gradually. Repeat with half of the remaining chicken. Dip in buttermilk brine, letting excess drip back into bowl, and coat in chickpea flour mixture, pressing firmly to adhere. Working with 1 piece at a time, dredge chicken in cornstarch, gently patting to remove excess. Morton kosher salt to spice mill and grind to a fine powder. Add coconut, red pepper flakes, and remaining ¾ tsp. Cut limes into wedges set aside for serving. Meanwhile, finely grate lime zest into a spice mill or mortar and pestle with a Microplane. Prop thermometer in oil so bulb is submerged and heat over medium-high until thermometer registers 325°, about 5 minutes. Pour oil into a medium cast-iron skillet to come 1"–1½" up the sides. Set a wire rack inside a rimmed baking sheet and line with paper towels. Add reserved ¼ cup of the buttermilk brine to the bowl with chickpea flour and rub in with your fingers until mixture is the texture of coarse meal with some larger pieces. Morton kosher salt, and remaining ¼ cup cornstarch in a another shallow bowl. Whisk chickpea flour, sesame seeds, 1 Tbsp. Place 1½ cups cornstarch in a shallow bowl. Step 2ĭrain chicken in a colander set over a bowl (the leftover buttermilk brine will become part of your coating later), using your hands to scrape off as much buttermilk as you can. Cover and chill at least 3 hours and up to 12 hours (go the full time if you can). Add chicken and toss to coat in buttermilk. Morton kosher salt in a medium bowl to combine.
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