Tuesday, 4 July 2017

Coconut Crusted Fried Chicken


The 6th July marks a popular day in many a food lovers calendar. It's National Fried Chicken Day.

With fried chicken being one of the most popular foods, it's no surprise that there are many variations. This recipe combines an incredibly crispy coconut coating around a wonderfully flavoured and perfectly cooked piece of chicken.

In the recipe I've used powdered flavours, they are best when it comes to fried chicken and other foods. They are directly coating the chicken for maximum flavour and consistency. If you can't get your hands on them or fear they will never get used again, fear not. They are widely available and can easily be used in many recipes. Using them up in marinades and sauces is perfect.

When cooking ensure that the cooking oil is as 160 degrees. If it exceeds that you may find your chicken coating will colour overly fast and still be raw inside, or simply become something similar to charcoal. If you can use coconut flour that would be perfect, a lot less likely to burn and you get an incredible crunch with great flavour. I happened to use powdered, it gives a texture similar to panko breadcrumbs once fried. You just have to be a little more careful when cooking.

If you're looking for the perfect side for this coconut crusted fried chicken or for National Fried Chicken Day in general, check out this recipe for loaded sweet potato fries.

Recipe

Ingredients:

2 chicken breasts, cut into strips
2 tbsp paprika
1 tsp garlic powder
1 tbsp onion powder
1 tsp chilli powder
coconut flour/ coconut powder
cornflour
2 egg whites/ 75ml buttermilk

Method:
  • Sieve together the paprika, garlic powder, the onion powder, the chilli powder and cornflour together and season with salt.
  • Whisk the egg white till lightly frothy if using. For buttermilk simply leave as is.
  • Toss the chicken through the cornflour mixture. Then in into the egg whites and repeat once more. 
  • Lastly, they go into the coconut flour/ powdered coconut. 
  • Heat a  fryer to 160 degrees. Carefully add the chicken to the hot oil watching out for any pops or spits from the hot oil. 
  • Cook the chicken till perfectly golden and the chicken is cooked inside.
  • Remove from the hot oil and leave to drain before seasoning and serving.
  • I enjoyed my coconut crusted fried chicken with some flavour packed loaded sweet potato fries.
 

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