I was making dinner one Sunday night. Hubby turned to me and said “I really feel like having some crispy chicken.” He went on to say how he would probably feel sick buying KFC or fried chicken though and regret it later. He was very lucky because I was just about to cook a batch of miso chicken drumlets and winglets up for our dinner. I grabbed some desiccated coconut, whisk an egg up, and coated a few chicken with coconut. I was surprised with the results as it turned out slightly golden with a light crunch. Best of all, no after oily taste. Coconut Crusted Chicken 10 mini chicken winglets/drumlets or tenders 1 cup of desiccated coconut pinch of salt an egg whisked sesame seeds Preheat oven at 180C. Sprinkle salt on the coconut. Coat chicken with egg, then with the coconut mixture. Place on oven tray and sprinkle with sesame seeds. Bake for 20-25 minutes till golden.