Crispy Coconut Chicken
From katcooks 15 years ago
- 40 minutes to make
- Serves 4
What a great way to make plain old chicken seem exotic. The sweet and tangy combination with a hint of curry hits the spot. Serve with rice. This is adapted from a Parents magazine recipe.
Ingredients
- 1 cup panko or regular breadcrumbs shopping list
- 1/2 cup unsweetened shredded coconut shopping list
- 1 jar (9 oz.) mango chutney or apricot/peach preserves shopping list
- 3 T lime juice shopping list
- 1 t curry powder shopping list
- 8 skinned chicken legs or thighs shopping list
How to make it
- Heat oven to 375 F
- Add coconut and breadcrumbs to a bag or shallow dish
- Mix the coconut and breadcrumbs by shaking or stirring
- In a medium bowl, stir together chutney/preserves, lime juice, and curry powder
- Dip the chicken into the chutney mixture, one at a time
- Dredege the dipped chicken in the breadcrumbs.
- Bake chicken on a foil lined pan for about 40 minutes.
- Cover the chicken loosely in last 10 minutes to prevent overbrowning, if needed
- Enjoy!
People Who Like This Dish 2
- sagami London, GB
- midgelet Whereabouts, Unknown
- katcooks Newport, OR
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" It was excellent "