Crispy Baked Coconut Chicken
- 1 whole cut up chicken
- Coconut milk, as needed*
- 1-2 fresh limes, juiced
- 2-4 cloves garlic, minced
- 1/4 onion, chopped (or to taste)
- Salt & pepper, to taste
- 1 cup coconut flour
- 1/2 cup coconut flakes, plus extra
- Favorite seasoning (ex: Italian seasoning, poultry seasoning, etc.)
Marinate chicken in coconut milk, lime juice, garlic, onion and salt and pepper for 1-4 hours.
Preheat oven to 350 degrees F. Grease a large glass pan with coconut oil. Set aside.
Mix coconut flour, coconut flakes, and your choice of seasoning together. Dredge chicken in the flour mixture and press extra coconut flakes onto chicken pieces.
Place chicken in baking dish and bake in preheated oven for 45 minutes, depending on how big the pieces are.
This recipe goes well with coconut rice.
*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.
Recipe submitted by Karen, Melbourne, FL
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I reserved the marinade, dredged and baked as directed, and ended up w/very nice crispy flavorful chicken (I used 3 lbs. range chicken thighs w/skin and bone).
About 1/2 to 3/4 of the flour was left over, though and all the marinade. Could be made into a sauce, I guess, but we're not sauce people.
I cooked the marinade until the onions were translucent, added broth and the remaining flour. Couple cans of oysters, we had chowder. (Excellent, but I wish I'd thought to add chopped celery when I cooked the marinade.)
Thanks shmoor for an idea of what to do with the left over marinade.