Oven Fried Coconut Chicken

By MaryEllen

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

Preparation

Step 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.

Preheat oven to 400F. 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 400F for 30 minutes or until golden
brown. Carefully turn chicken over; bake an additional 30 minutes or
until done. Serves 4.


CALORIES 256 (30% from fat); FAT 8.6g (sat 4.4g,mono 1.6g,poly 1.2g);
IRON 1.6mg; CHOLESTEROL 103mg; CALCIUM 18mg; CARBOHYDRATE 15.6g; SODIUM
464mg; PROTEIN 27.7g; FIBER 0.8g