2 1/2 to 3 lbs meaty chicken pieces (breast halves,
thighs, and drumsticks
1 cup unsweetened flaked coconut
3/4 cup finely crushed port rinds (about 1 1/2 oz)
1/4 cup butter or margarine, melted
Instructions
Remove skin from chicken. In a shallow dish stir together coconut and pork rinds. Brush chicken with melted butter; sprinkle with salt and black pepper. Dip into coconut mixture to coat.
In a 15x10x1-inch baking pan arrange chicken pieces, bone sides down, so the pieces aren't touching. Drizzle any remaining melted butter over chicken.
Bake in a 375 degree oven for 45 to 55 minutes or until chicken is tender and no longer pink (170F for breasts, 180F for thighs and drumsticks). Do not turn chicken pieces while baking.
Nutrition- 318 cal, 21g total fat, 105mg chol, 382mg sodium, 2g carbo, 1 g fiber, 29g pro.
Originally Submitted
9/16/2010
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