Oven-Fried Coconut Chicken

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.
5

Outstanding

Yield:

4 servings (serving size: 1 thigh and 1 drumstick)

Recipe from

Cooking Light

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

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

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

January 2005
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