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Oven-Fried Coconut Chicken

Randy Mayor
Yield 4 servings (serving size: 1 thigh and 1 drumstick)
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.

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

Nutrition 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

How to Make It

  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.

  2. Preheat oven to 400°.

  3. 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.

Cook's Notes

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.