Coconut crunch chicken

Drum
6 servings Prep: 15 mins, Cooking: 10 mins By Ilse Kleinsmidt
3
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1.5k
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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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Tap for ingredients

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.

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