The coconut milk does tenderize, takes away most of the chicken packaging funk and adds a nice sweetness with a mild coconut flavor. The more you pat them dry the easier it is to get a crust and crispy edges. Cooked 2 weeks ago without adding the salt free seasoning. I liked the added flavor of the seasoning in the coconut milk.Coconut milk, does that act like buttermilk or totally different? Gonna try that, thanks!
I also never dry my chicken before a flour dredge when frying. Entirely different process. But if you have a dripping wet chicken thigh, you are fighting off the exterior moisture/steam before you can start getting the nice little crusty char.Interesting stuff. When I make fried chicken I will many times do a nice buttermilk soak. I don't dry them after the good soak. I also will usually Dr up the buttermilk with some hot sauce, and maybe a couple other seasonings. Then toss the wet pieces in well seasoned flour and fry. Turns out a nice crust then.