Oven Fried Coconut Chicken

Today's recipe is brought to you by the husband. He didn't create the recipe, but he definitely cooked it up. It's nice to come home to an already prepared dinner :)

I found this recipe on the Help for IBS boards, and I was drawn to it mainly because of the coconut. I've heard of coconut fried shrimp before, but chicken is a different story.

Oven Fried Coconut Chicken

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

Instructions:

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 degrees F. 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 for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.

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

I did not calculate the points using thighs and drumstick. The husband is not a fan of those, so we used 1 lb of boneless skinless chicken breasts. The hot sauce was also omitted. Using chicken breasts it is 5 points a piece for 6 servings.

The chicken turned out to be a little difficult to turn over. It could be because we did not have parchment paper and had to settle for wax paper. The husband and I really enjoyed this chicken; it was very crispy and had a nice sweetness to it, but not too sweet. It's great for something kinda traditional, but with a twist.