Oven-Fried Coconut Chicken

Oven-Fried Coconut Chicken
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 (14-ounce) can light coconut milk
  • 1 (14-ounce) can light coconut milk
  • ¾ cup panko (Japanese breadcrumbs)
  • ¾ cup panko (Japanese breadcrumbs)
  • 4 (4-ounce) chicken thighs, skinned
  • + 13 more ingredients
    • 4 (4-ounce) chicken drumsticks, skinned
    • 4 (4-ounce) chicken thighs, skinned
    • ½ cup flaked sweetened coconut
    • 1 tablespoon hot pepper sauce
    • 1 tablespoon fresh lime juice
    • Cooking spray
    • ½ cup flaked sweetened coconut
    • 1 tablespoon fresh lime juice
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper
    • 4 (4-ounce) chicken drumsticks, skinned
    • 1 tablespoon hot pepper sauce
    • ¼ teaspoon freshly ground black pepper

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 400°. Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dred...

View full recipe at My Recipes

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