Spicy coconut-coated fried chicken

By admin
08 January 2016

Calling all Banting fans! We created this delicious take on ever-popular fried chicken that uses coconut in the coating instead of breadcrumbs. So it fits in perfectly with a no-carb, high-protein eating plan.

Serves 6 Preparation: 10 min Cooking: 15 min

  • 3 large eggs
  • 80 ml (? c) water
  • 125 ml (½ c) hot sauce
  • 500 ml (2 c) desiccated coconut
  • salt and pepper
  • 2 ml (½ t) garlic powder
  • 2 ml (½ t) chilli powder
  • 400 g chicken pieces
  • oil for deep-frying

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.

-- Hope Malau

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