Oven Fried Chicken and Bananas |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe comes from the archives of Coco Casa Cream of Coconut. I have not tried it out yet, but it sounds incredible! I would be tempted to use boneless thighs and breasts and shorten the cooking time. Ingredients:
6 lbs chicken, cut up into serving portions (2 chickens) |
salt and pepper, to taste |
1 cup cream of coconut or 1 cup coconut milk |
2 tablespoons lemon juice |
6 medium bananas, peeled and cut in half crosswise (two thick pieces, not flat) |
2 1/2 cups corn flake crumbs |
3/4 cup melted butter or 3/4 cup margarine |
Directions:
1. Season all sides of the chicken pieces with salt and pepper.
2. Mix the coconut milk with the lemon juice.
3. Dip each banana piece in the liquid and roll in the cornflake crumbs (pressly firmly to help adhere).
4. Dip each chicken piece in the liquid and roll in the cornflake crumbs (pressly firmly to help adhere).
5. Place the chicken pieces in a single layer on a greased baking sheet and drizzle with half of the butter.
6. Bake at 350°F for 45 minutes.
7. Add the bananas and drizzle them with the remaining butter.
8. Bake for an additional 15 minutes.
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