1 Whole chicken (about 3-4 lbs)
1 bottle Stubb’s Spicy Bar-B-Q Sauce
32 fl. oz Coconut Water
1 yellow onion
2 cups flour
1 teaspoon salt
3 tablespoons Peanut Oil
Pre pare the chicken by separating it into 10 pieces (cut each breast in half). In total, you should have 4 pieces of breast meat, 2 wings, 2 thighs, and 2 legs. Marinate the chicken in Stubb’s Spicy Bar-B-Q Sauce for 45-60 minutes.
On a baking sheet, combine the flour and salt.
In a large pot, put in cut up onion and bring the coconut water to a boil. Once the chicken has marinated, put the pieces directly into the boiling coconut water. Reduce heat to simmer and allow the chicken to cook for 30 minutes, stirring occasionally. Once the chicken has cooked for 30 minutes, take it out of the boiling water and let sit for 5 minutes. Then, combine the chicken with the flour and salt. Be sure to coat every piece.
Heat the oil over medium-high heat in a medium sauté pan. Place chicken pieces in the pan and let them cook until brown and crisp on all sides. Once all the pieces have become brown and crispy, take them out of the pan and let sit on a cooling rack for a few minutes.