Poulet à la noix de coco

 

  • 4 Pieces Chicken Tenderloin
  • Curry
  • Salt
  • 120 gr ( 0,26 lbs ) Flour
  • 2 eggs
  • 120 gr Coconut
  • Oil for Frying
  • Lemon Slices to Garnish

Coconut Chicken recipe application stages;

Wash the chicken with cold water, pat dry with a paper towel, cut in half.

Play the pieces with curry, salt.

Hulk it first, then the scrambled egg, last the grated coconut.

Heat the frying oil in a deep fryer or pan to 170 ( 347)  degrees.

Fry the chicken pieces in plenty of oil for 7-8 minutes until golden brown, remove them on a towel with a slotted ladle.

Garnish with lemon slices and serve.

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