Coconut Chicken
 
12   chicken drumsticks (about 3 pounds) or any favorite chicken parts (allow
2 to 3 piece  per person, depending on size)
1/2 cup  canned pineapple juice
2 Tbsp  extra-virgin olive oil
2 tsp  freshly grated ginger
  freshly ground pepper to taste
1   egg
2 Tbsp  milk
1 cup  fresh bread crumbs*
1 cup  flaked unsweetened coconut
1/4 cup  flour (for dusting)
  use any day-old (or older) french, italian, or regular white bread. remove
  the crusts, cut into pieces and process into fine crumbs in a food processor
  or blender.
 
skin, rinse, and pat chicken dry with paper towels. place chicken in a 
shallow glass container and set aside. in a small bowl, combine pineapple 
juice, olive oil. grated ginger, and pepper; pour over chicken. refrigerate, 
covered, for several hours (turning pieces occasionally to marinate evenly). 
preheat oven to 350 degrees f. coat a large cookie sheet or a 15x10x2-inch 
shallow baking pan with vegetable spray. in a shallow bowl, lightly beat egg 
with the milk; set aside. combine the bread crumbs with the coconut on a 
sheet of wax paper; set aside. place flour in plastic bag and add 1 to 2 
pieces of chicken at a time; shake to coat. dip in egg mixture, and roll in 
bread crumb/coconut mixture. arrange breaded chicken pieces in a single 
layer and bake, uncovered, for 60 to 90 minutes or until a meat thermometer 
registers an internal temperature of 165 degrees f (juices will run clear 
when cut with the tip of a knife). remove from oven. serve warm or cold. 
makes 4 servings. 
 
 
niki 
 
-- 
(ID: 13809) Mirror: rec.food.recipes: Mon, Mar 24, 2003


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