Name Coconut Chicken


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12 chicken drumsticks (about 3 pounds) or any favorite chicken parts (allow 2 to 3 pieces per person, depending on size)
1/2 cup canned pineapple juice
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated ginger
Freshly ground black pepper to taste
1 egg
2 tablespoons milk
1 cup fresh bread crumbs
1 cup flaked unsweetened coconut
1/4 cup flour (for dusting)

Skin and pat chicken dry with paper towels. Place chicken in a shallow glass container and set aside.

In a small bowl, combine pineapple juice, olive oil. grated ginger, and pepper; pour over chicken. Refrigerate, covered, for several hours (turning pieces occasionally to marinate evenly).

Preheat oven to 350 degrees F. Coat a large cookie sheet or a 15x10x2-inch shallow baking pan with vegetable spray.

In a shallow bowl, lightly beat egg with the milk; set aside. Combine the bread crumbs with the coconut on a sheet of wax paper; set aside. Place flour in plastic bag and add 1 to 2 pieces of chicken at a time; shake to coat. Dip in egg mixture, and roll in bread crumb/coconut mixture. Arrange breaded chicken pieces in a single layer and bake, uncovered, for approximately 45 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from oven. Serve warm or cold.

Makes 4 servings.

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