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    Oven-Fried Coconut Chicken


    Source of Recipe


    ws

    Recipe Introduction


    servings 4
    points 5.5 (1 thigh and 1 drumstick)

    List of Ingredients




    1 tablespoon fresh lime juice
    1 tablespoon hot pepper sauce
    1 (14-oz) can light coconut milk
    4 (4-oz) chicken thighs, skinned
    4 (4-oz) 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

    Recipe



    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.


    NUTRITION PER SERVING
    CALORIES 256(30% from fat); FAT 8.6g(sat 4.4g,mono 1.6g,poly 1.2g); PROTEIN 27.7g; CHOLESTEROL 103mg; CALCIUM 18mg; SODIUM 464mg; FIBER 0.8g; IRON 1.6mg; CARBOHYDRATE 15.6g
 

 

 

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