Print

Crispy Golden Hawaiian Fried Chicken Recipe Easy Tropical Twist

Hawaiian fried chicken - featured image
Print Recipe

A crispy fried chicken recipe with a tropical twist featuring pineapple juice marinade and toasted coconut in the breading for a juicy, flavorful bite.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (or breasts if preferred)
  • 1 cup pineapple juice (fresh or canned, unsweetened preferred)
  • 1/2 cup buttermilk (or milk with a splash of vinegar as substitute)
  • 2 cups all-purpose flour
  • 1/2 cup shredded sweetened coconut, toasted
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked or sweet)
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 2 large eggs, beaten
  • Vegetable oil for frying (canola or peanut oil recommended)

Instructions

  1. Marinate the chicken: In a large bowl, combine pineapple juice, buttermilk, and 1 teaspoon salt. Add chicken thighs, fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
  2. Toast the coconut: Heat a dry skillet over medium heat. Add shredded coconut and stir frequently until golden brown and fragrant, about 3-4 minutes. Remove from heat and set aside.
  3. Prepare the breading: In a large bowl, whisk together flour, baking powder, garlic powder, onion powder, paprika, black pepper, toasted coconut, and remaining 1/2 teaspoon salt.
  4. Set up dredging station: Beat eggs in a shallow dish. Remove chicken from marinade, letting excess drip off. Dip chicken into eggs, then coat thoroughly in flour mixture, pressing to create an even thick coating. Place coated pieces on a plate and rest for 10 minutes.
  5. Heat oil: Pour enough vegetable oil into a deep frying pan or Dutch oven to submerge chicken halfway (2-3 inches). Heat to 350°F (175°C), monitoring with a cooking thermometer.
  6. Fry chicken: Carefully place chicken pieces in hot oil without overcrowding. Fry in batches if needed for 12-15 minutes, turning occasionally until deep golden brown and internal temperature reaches 165°F (74°C).
  7. Drain and rest: Remove chicken with tongs and place on a wire rack over a baking sheet to drain excess oil. Let rest for 5 minutes before serving.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt crust. Let coated chicken rest before frying to help breading stick. Use wire rack to drain chicken to maintain crispiness. For gluten-free, substitute flour with almond or gluten-free flour blend and use unsweetened coconut. For dairy-free, substitute buttermilk with coconut milk plus lemon juice.

Nutrition

Keywords: fried chicken, Hawaiian fried chicken, crispy fried chicken, pineapple juice marinade, toasted coconut, tropical fried chicken, easy fried chicken recipe

Find it online: https://emacrave.com/crispy-golden-hawaiian-fried-chicken-recipe-easy-tropical-twist/