Oven Fried Coconut Chicken

I love curry dishes and any recipe that has coconut as an ingredient. This recipe looks very tasty. Prep does NOT include 1 1/2 hours it takes to marinate the chicken.

• Ready In: 1 hr 15 mins
• Serves: 4

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 breadcrumbs (Japanese breadcrumbs)
• 1⁄2 cup sweetened flaked coconut
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
•  cooking spray

Directions

1. Combine first three ingredients in a large plastic bag, add chicken, and seal well. Marinate in your fridge for about 11/2 hours turning the bag occasionally.
2. Preheat oven to 400°F.
3. Combine breadcrumbs, flaked coconut, salt and pepper in a shallow dish. Remove chicken from the bag and discard the leftover marinade. Dredge chicken in the panko mixture.
4. Spray nonstick baking sheet with a cooking spray, place chicken on the sheet and spray it lightly with the cooking spray.
5. Bake at 400°F for 30 minutes or until golden brown. Turn chicken pieces over and bake for 30 more minutes or until done.
6. Enjoy.