Oven-Fried Coconut Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The marinade infuses dark-meat chicken with a light coconut flavor; flaked coconut in the breading heightens the nutty taste. Find panko in your supermarket's ethnic food aisle. Ingredients:
1 tablespoon fresh lime juice |
1 tablespoon hot pepper sauce |
1 (14-ounce) can light coconut milk |
4 (4-ounce) chicken thighs, skinned |
4 (4-ounce) chicken drumsticks, skinned |
3/4 cup panko (japanese breadcrumbs) |
1/2 cup flaked sweetened coconut |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
Directions:
1. Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.
2. Preheat oven to 400°.
3. Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dredge chicken, 1 piece at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.
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