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Friday, June 05, 2009

Oven Fried Coconut Chicken

This is a crispy delight with the unexpected flavor of coconut. The recipe calls for ground pork rinds. If you are sensitive to MSG be certain to check the label for that ingredient. You may substitute 1/4 cup ground flaxmeal and 1/2 cup ground whole wheat crackers for the pork rinds. We enjoyed this served with fresh wilted greens.

2 1/2-3 pounds meaty chicken pieces (breast halves, thighs and drumsticks) skin removed.
1 cup unsweetened flaked coconut
3/4 cup finely crushed pork rinds (about 1 1/2 ounces)
1/4 cup butter or margarine melted

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, pressing mixture on the chicken pieces.

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 preheated 375(F) oven for 45-55 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.

Kaye's note: We tested this recipe using 1/2 cup of coconut milk for dipping the chicken instead of the butter. This gave us good results. We also tried spraying the chicken with an oil mister and found the coconut coating did not adhere well to the meat during cooking.

Serves 4. Per serving: 318 calories, 29 grams protein, 21 grams fat (12 saturated) and 2 grams carbohydrate.

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