Oven-Fried Coconut Chicken

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Oven-Fried Coconut Chicken Recipe
Randy Mayor
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.
4 servings (serving size: 1 thigh and 1 drumstick)


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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.

Created date

December 2004

Nutritional Information

Calories 256
Caloriesfromfat 30 %
Fat 8.6 g
Satfat 4.4 g
Monofat 1.6 g
Polyfat 1.2 g
Protein 27.7 g
Carbohydrate 15.6 g
Fiber 0.8 g
Cholesterol 103 mg
Iron 1.6 mg
Sodium 464 mg
Calcium 18 mg