|oil — for frying|
|10 ml||curry powder|
|salt and freshly ground peper — to taste|
|5 ml||cayenne pepper|
|2||eggs — beaten|
|500 ml||desiccated coconut|
|potato chips — fried|
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.