Crispy coconut chicken legs
The recipe for crispy coconut chicken legs is not for people who love coconut, a real treat. Get the taste of the Caribbean and vacation on your plate. Enjoy the easy way of preparation for little money.
- 4 chicken legs
- for the seasoning
- 1 small red chili pepper
- 1 clove of garlic, pressed
- 1 tablespoon coriander greens, fresh
- 2 tablespoons soft butter
- 2 tablespoons flour
- salt, black pepper
- 1 egg yolk
- 2 tbsp. milk
- 75 g dried coconut flakes
Who does not love to get the taste of summer, beach and vacation at home on the table and treat yourself to a few moments of bliss. You can do the same with this dish, which you can cook affordable.
Crispy coconut chicken legs are a fine thing and you do not waste tons of oil for frying, because we prepare them in the oven. Preheat the oven to 180°C convection. Yes, we use convection here, because we want to have a crispy breading.
First prepare the spiced butter. Cut the chili pepper into really small pieces. I recommend to remove the seeds. You don’t want to spit fire, do you? Also cut the coriander green as fine as possible. Add both to the soft butter in a bowl.
Peel and press the garlic. But press it directly into the bowl with the butter and the other ingredients, so the essential oils splash right into it and not somewhere else. In this case, the pressed garlic is the better option, because it gives more flavor to the chicken.
Prepare 3 plates at the same time. On one you give the flour – season this with salt & pepper, on the other the egg yolks – which you also whisk with the milk and on the last plate the coconut flakes. So you have already prepared the breading.
Now lift the skin of the chicken legs a little bit and stuff the prepared spice butter evenly into it.
The only thing missing is the exotic, Caribbean breading. For this, first roll in flour as usual, then pull through the egg and finally in the coconut flakes with it. These we press but against our habit something and then put them onein, lined with baking paper, baking tray.
If we have now breaded all the chicken thighs, we push them into the preheated oven and bake them there for 45 minutes until crispy and golden.
TIPP FOR Crispy coconut chicken legs
Crispy coconut chicken legs taste best drizzled with a little lemon or lime. I highly recommend an Ensalada Rusa (Caribbean potato salad) to go with it. However, you can also use the whole egg for breading, but then the breading will not be as nice and crispy. You do save the milk, though, and you don’t have to refreeze the egg whites or come up with something else.