Spicy coconut-coated fried chicken



Ingredients 9
Servings 6
Time 10 min

Ingredients

  • 3
    large eggs
  • 80
    ml
    water
  • 125
    ml
    hot sauce
  • 500
    ml
    desiccated coconut
  • salt and pepper
  • 2
    ml
    garlic powder
  • 2
    ml
    chilli powder
  • 400
    g
    chicken pieces
  • oil for deep-frying
 

Method

15 min
 

Heat the stove’s warmer drawer. Put a metal rack on a baking sheet.

1 In a bowl, beat together the eggs, water and hot sauce.

2 In a separate bowl, combine the coconut, salt, pepper, garlic powder and chilli powder.

3 Dip the chicken in the egg mixture then coat well in the coconut mixture.

4 Prepare a baking sheet topped with a cooling rack. Have this handy to transfer the cooked chicken into the oven to keep warm, if frying in batches.

5 Heat oil for deep-frying in a deep pot, making sure the pot is no more than half-full.

6 Put a few pieces of chicken in the oil, making sure each has plenty of room. Fry until brown and crisp, about 10 minutes. Use a metal slotted spoon to transfer to the rack on the baking sheet and keep warm in the warmer drawer while you cook the remaining chicken.

 

 

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