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1
Place the chicken pieces in a large zip-top bag.
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2
For the brine, whisk together the pineapple juice and kosher salt.
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3
Pour over the chicken, seal the bag, and refrigerate for 8 hours or overnight.
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4
In a bowl, whisk together the egg, 12 teaspoon of the table salt, and coconut milk, and in another bowl, the rice flour, all-purpose flour, and the remaining 2 teaspoons of the table salt.
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5
In a large heavy skillet, heat the coconut oil over medium heat to 320F.
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6
It should be 1 inch deep when melted.
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7
Set a wire rack over a rimmed baking sheet.
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8
Working with half of the chicken at a time, remove the pieces from the brine and dredge in the flour mixture.
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9
Dip the chicken in the coconut milk mixture, allowing excess to drip off.
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10
Dredge it again in the flour.
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11
Discard the brine.
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12
Carefully place the chicken in the hot oil.
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13
Fry, turning often, for 25 to 28 minutes, or until golden brown and juices run clear.
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14
Maintain a frying temperature of 315F.
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15
Drain the chicken on the wire rack.
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16
Repeat with the remaining pieces.
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17
Serve with the salsa.
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18
For the salsa:
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19
Finely chop the pineapple.
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20
Stir together the pineapple, onions, chile pepper, zest, and salt.
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21
Cover and chill until serving.
