Selasi’s Lollipop Coconut Chicken image

Recipe

Posted On: 01 October, 2017

Selasi’s Lollipop Coconut Chicken


If you follow him on Instagram, you’ll know Selasi has far more to offer then his cake baking prowess. Our favourite motorcycling Coconutter has been back in the kitchen cooking up a storm with Vita Coco Coconut Oil. With all his recipes offering warming winter favourites with a tropical twist that’ll instantly transport you back to warmer climates, glistening seas and palm trees.
 
Fancy giving your chicken drumsticks a tropical flare? Look no further. The sweet and smoky contrast of the coconut and paprika is an instant hit in our books. Serve with veggies, or if you’re feeling generous pair with sweet chilli sauce for a tasty sharer.

Chicken
·      6 chicken drumsticks
·      1 ½ tsp sea salt
·      1 ½ tsp garlic granules
·      1 ½ tsp onion salt
·      1 tsp paprika
·      Pinch of ground pepper
·      1 tbsp chopped parsley
·      1 stock cube
·      2 tbsps Vita Coco Coconut Oil
·      200g bag of bread crumbs
·      100g desiccated coconut
·      2-3 eggs, beaten and seasoned
·      Salt and pepper
·      Paprika
Drizzle
·      Zest and juice of 1 lime
·      5 tbsps. honey
·      Pinch chilli flakes

1.    Clean and wash chicken in cold water. Neatly chop off the end bone, creating a perfect handle for later.
2.    Season with salt, pepper, garlic, paprika, parsley and onion granules.
3.    Cover and leave overnight in the fridge (optional). Cook with 100ml water on medium heat for 15-20 mins. Cut six thin strips of foil and wrap around the bone handle of the chicken.
4.    When ready, in a large bowl mixed the crumbs and coconut with the salt and pepper and paprika and set aside.
5.    Beat the eggs in a separate bowl.
To bake
6.    Pre-heat the oven at 180 fan.
7.    Add 1 tbsp. of the coconut oil into a baking tray baking tray or cast-iron pan and place in the oven to melt.
8.    One at a time, pick up a chicken piece, dip in the beaten egg until well coated and then dip in bread crumbs. Dip the same chicken in egg again and then again in bread crumbs (Double coating). Repeat this for the remaining pieces of chicken.
9.    When ready bake in you tray or cast iron pan for 15 minutes. Take the chicken out of the oven at this point and gently drizzle the second tbsp. of coconut oil all over the chicken and bake for another 15 mins. This should be ready at the point.
To fry
10. In a large wok or deep-frying pan, add approx. 250-300ml coconut oil and heat.
11. Using a set of tongs, place one chicken in the hot oil and fry for 5-10 minutes on each side until golden brown. Do this one at a time with each chicken.
12. When ready place neatly on a chopping board, remove the foil and garnish with lime drizzle, chopped chilli and parsley.

Sharer or the perfect main? Let us know by tagging @VitaCocoUK  



Lunch, Dinner, Coconut Oil

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