Oven-Fried Coconut Chicken
Roberta of The Poet In You left this great Chicken recipe in my comments that her husband Michael uses coconut milk and coconut to make it with. He makes something called Oven-Fried Coconut Chicken. He got the recipe out of the January 2005 Cooking Light. It sounds so good and I wanted to post it up so here it is:
Oven-Fried Coconut Chicken
- 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
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. 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.
I’ll need to make this too, if anyone tries it out let me know how it goes!
TIP: A sprinkle of curry powder would be a great twist too!
Tags: recipes, chicken, oven-fried, coconut, panko, lime juice, Japanese breadcrumbs
