03 Jan

Coconut Chicken

Lissa Coffey

Lissa Coffey

Lissa Coffey
6 chicken legs or thighs
2 eggs
1/4 cup orange juice
1/2 cup shredded coconut
1/2 cup bread crumbs
1 teaspoon curry
Beat eggs and orange juice.
In a separate bowl, mix bread crumbs, shredded coconut, and curry spice.

Clean chicken thighs and legs, dip in the egg mixture, and then roll in the bread crumb mixture. Place on a cookie sheet.

Bake at 350 degrees Fahrenheit until chicken is golden brown and juices run clear, about 40 minutes.

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