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Ingredients
- 1 tablespoon fresh lime juice
- 1 tablespoon hot pepper sauce
- 1 can light coconut milk (14-ounce)
- 4 chicken thighs (4-ounce) skinned
- 4 chicken drumsticks (4-ounce) skinned
- 3/4 cup panko
- 1/2 cup coconut
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Details
Servings 4
Preparation
Step 1
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.
4. Bake at 400° for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.
David loved this, I thought it was okay, but also had a cold, so taste buds were off. Used boneless/skinless chicken breasts and they were partly frozen when I started marinating, which may have been problematic. Would also have been a good idea to cut them into pieces; would cook very quickly that way -
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