Oven-Fried Coconut Chicken

(thanks to Fatim for trying the recipe and sending a picture!)

Serves 4

juice of one lime
1 (14-oz) can light coconut milk
4 chicken thighs, skinned
4 chicken drumsticks, skinned
¾ cup panko (Japanese breadcrumbs)
½ cup flaked sweetened coconut
½ teaspoon salt
¼ teaspoon freshly ground black pepper
cooking spray

1. Combine lime juice and coconut milk in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 ½ 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.

Served with jasmine rice and snow peas.

Results: No complaints from anyone! I would make this one again in an instant!