Oven-fried Coconut Chicken

Flaked coconut and coconut milk give this oven-fried chicken a sweet crunch.

Ingredients:

1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14oz) can light coconut milk
4 (4oz) chicken thighs, skinned
4 (4oz) chicken drumsticks, skinned
¾ cup panko (Japanese breadcrumbs)
½ cup flaked sweetened coconut
½ teaspoon salt
¼ teaspoon pepper

Directions:

• Combine first 3 ingredients in large plastic locking bag. Add chicken to bag; seal. Marinate in refrigerator 1 ½ hours, turning occasionally.
• Preheat oven to 400 degrees. Combine panko, coconut, salt and pepper in shallow dish. Dredge chicken in panko mixture.
• Place chicken on baking sheet lined with parchment paper. Lightly coat chicken with cooking spray.
• Bake 30 minutes. Carefully turn chicken over and bake an additional 30 minutes.

Servings: 4 (1 thigh and 1 drumstick) WW 6