Name: Coconut crunch chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Chicken
Ingredients: oil for frying; 6 drumsticks; 10 ml curry powder; salt and freshly ground peper to taste; 5 ml cayenne pepper; 5 ml paprika; 250 ml flour; 2 eggs beaten; 500 ml desiccated coconut; coleslaw; potato chips fried

Recipe Disclaimer

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Ingredients (11)

	oil — for frying
6	drumsticks
10 ml	curry powder
	salt and freshly ground peper — to taste
5 ml	cayenne pepper
5 ml	paprika
250 ml	flour
2	eggs — beaten
500 ml	desiccated coconut

TO SERVE

	coleslaw
	potato chips — fried

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Method:

Fill a pot halfway with oil and put over medium heat while you prepare the chicken.

Put the chicken in a bowl and add the curry powder, salt, pepper, cayenne pepper and paprika.

Toss the chicken to coat well in the seasoning and set aside.

Put the flour in a flat plate and coat the chicken then dip the pieces in the eggs and coconut.

To test the temperature of the oil, throw in a piece of bread. If it sizzles, it’s ready. Fry 2 to 3 drumsticks at a time. Turn the pieces gently with a pair of tongs every now and then or until golden brown.

Remove the chicken and drain on paper towels. Sprinkle each batch with salt and pepper while still hot. Repeat the process until all the chicken is fried.

Serve with coleslaw and fried chips.