Difficulty Hard
Cook Time 1 hr+
Heat None
Components 6 components
A tropical paradise on a bun — lush coconut cream meets bright lime zest and raw honey for a creamy island-style glaze over crispy fried chicken. Toasted macadamia nuts and coconut flakes pile on crunch, a mango arugula slaw keeps things fresh, and a lime curd goat cheese spread ties it all together.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter[object Object] Wet Batter[object Object] Dry BatterCoconut Honey Lime Sauce 3/4 cup full-fat canned coconut cream2 tbsp raw honey3 tbsp fresh lime juice1 tbsp lime zest1 1/2 tsp fresh ginger (grated)1 clove garlic (minced)1/8 tsp saltToasted Macadamia Nuts 1/2 cup macadamia nut piecesToasted Coconut Flakes 1 tbsp sweetened coconut flakesToppings & Assembly Mango Macadamia Arugula Slaw Honey Lime Bacon Jam (spread on bottom bun) Lime Curd Brie Goat Cheese Spread (spread on bottom bun) Coconut Honey Lime Sauce (spooned over chicken) Brie cheese (melted over chicken) Toasted macadamia nuts Light sprinkle of toasted coconut flakes Fresh cilantro Fresh mint Mango Macadamia Arugula Slaw 1/2 cup fresh arugula2 tbsp fresh mango (diced)2 tbsp toasted macadamia nuts (chopped)1 tbsp fresh cilantro (chopped)3-4 leaves fresh mint leaves (torn)[object Object] DressingHoney Lime Bacon Jam 4 slices thick-cut bacon (diced)1 shallot shallots (minced)1 tbsp fresh lime juice1/2 tsp lime zest1 tbsp honey1/4 tsp fresh ginger (grated)2 tbsp waterLime Curd Brie Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tbsp Brie cheese (rind removed, softened)1 tsp lime curd1/4 tsp lime zest1/2 tsp honeyto taste pinch of saltDirections 1 Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter. 2 In another bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup potato starch, 1 tbsp chicken bouillon powder, 1/2 tsp grated fresh ginger, 1/4 tsp lime zest, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside dry batter. 3 Pat 6-8 oz chicken breasts dry with paper towels. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess. 5 Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove chicken and drain on paper towels. 8 Spread sweetened coconut flakes on a baking sheet or in a dry skillet over medium heat. 9 Toast 3-5 minutes, stirring frequently, until golden and fragrant. 10 Transfer to a plate and set aside. 11 Spread 1/2 cup macadamia nut pieces on a baking sheet. 12 Toast at 325°F for 5-7 minutes, stirring occasionally, until light golden and fragrant. 13 Set aside. 14 In a small bowl, whisk together 3/4 cup full-fat canned coconut cream, 2 tbsp raw honey, 3 tbsp fresh lime juice, 1 tbsp lime zest, 1.5 tsp grated fresh ginger, and 1 minced garlic clove. 15 Whisk until smooth and well combined. 16 Season with 1/8 tsp salt. 17 Sauce should be creamy and thick. 18 For the dressing, whisk together 1 tbsp coconut cream, 1 tsp fresh lime juice, 1/2 tsp honey, 1/4 tsp lime zest, and a pinch of salt. 19 In a bowl, combine 1/2 cup fresh arugula, 2 tbsp diced fresh mango, 2 tbsp chopped toasted macadamia nuts, 1 tbsp fresh cilantro (chopped), and 3-4 torn fresh mint leaves. 20 Pour dressing over and toss gently to coat. 21 Refrigerate until ready to serve. 22 Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes. 23 Drain most fat, leaving about 1 tbsp. 24 Add 1 minced shallot, cook 2 minutes. 25 Add 1 tbsp fresh lime juice, 1/2 tsp lime zest, 1 tbsp honey, 1/4 tsp fresh ginger (grated), and 2 tbsp water. 26 Simmer on low for 15-18 minutes until thick and jammy. 27 Let cool and roughly chop to spreadable consistency. 28 Mix 1 tbsp softened cream cheese, 1 tbsp softened goat cheese, and 1 tbsp softened Brie (rind removed) until smooth. 29 Stir in 1 tsp lime curd, 1/4 tsp lime zest, 1/2 tsp honey, and a pinch of salt. 30 Mix until evenly combined. 31 Butter the potato bun and toast in a skillet until golden on both sides. 32 Spread 2 tbsp Coconut Honey Lime Sauce on the bottom bun. 33 Place the fried chicken on top of the sauce. 34 Top with 3 tbsp toasted macadamia nuts. 35 Sprinkle coconut flakes on top. 36 Drizzle an additional 1 tbsp Coconut Honey Lime Sauce over the nuts and flakes. 37 Spread remaining sauce on the top bun and place on the sandwich. 38 Serve immediately while chicken is warm and nuts are crunchy.
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