Fried chicken with a coconut and peanut crust

Fried Chicken with a Coconut and Peanut Crust

If you love fried chicken here is a recipe that is sure to please.

Fried Chicken with a Coconut and Peanut Crust


Peanut Oil for deep frying
1 – 3 to 4 lb. Kosher Chicken cut into 8 pieces
2 cups Peanuts, finely chopped in food processor (almost ground)
3 cups Coconut Flakes
2 cups All purpose Flour
2 Eggs, beaten
2 tbs. Honey


3 tbs. Honey
3 tbs. Orange Marmalade
2 tbs. Soy Sauce
1 tsp. Dijon Mustard


Preheat the oven to 300 degrees F.

Combine peanuts and coconut in medium sized bowl. Place flour in a second bowl and lightly beat eggs in a third bowl. In a four bowl add the honey and a little water and mix well.

Dip chicken pieces in the honey then in the flour, then in the egg, and then roll in peanut mixture. Make certain that the chicken is completely covered. Place on a baking sheet.

Set the deep fryer temperature to 350 degrees F. Do not overcrowd the fryer.

Fry for 10 to 12 minutes until the chicken begins to turn a light golden color. Drain well and the place on paper towels. Place the chicken on a baking sheet. After you have fried the chicken, bake for about 20 minutes on a rack over the baking pan to allow the oil to drain. Most of the oil will drain as the chicken bakes.

To prepare the sauce, combine all ingredients in small bowl and whisk together. Serve with a potato, vegetable, a salad and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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