Inspired by my boyfriend as he loves coconut and is lactose intolerant. Delicious, easy to make, and a fun twist on a common dish.
Provided by Sarai Gould
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
- Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.
- Whisk egg and sriracha sauce together in a separate bowl.
- Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.
- Bake in the preheated oven until browned and crisp, about 20 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 25.3 g, Cholesterol 135.9 mg, Fat 13.5 g, Fiber 2 g, Protein 18.6 g, SaturatedFat 5.6 g, Sodium 543.6 mg, Sugar 4.5 g
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