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Crispy, Baked, Coconut Chicken
Ingredients:
- 1 whole cut-up chicken
- coconut milk*, as needed
- 1–2 fresh limes, juiced
- 2–4 cloves garlic, minced
- 1/4 onion, chopped (or to taste)
- salt and pepper, to taste
- 1 cup coconut flour
- 1/2 cup coconut flakes, plus extra
- favorite seasoning (examples: Italian seasoning, poultry seasoning, etc.)
Directions:
Marinate chicken in coconut milk, lime juice, garlic, onion, salt, and pepper for 1–4 hours.
Preheat oven to 350 degrees F. Grease a large, glass pan with coconut oil. Set aside.
Mix coconut flour, coconut flakes, and your choice of seasoning together. Dredge chicken in the flour mixture and press extra coconut flakes onto chicken pieces.
Place chicken in baking dish and bake in preheated oven for 45 minutes, depending on how big the pieces are.
This recipe goes well with coconut rice.
*To make coconut cream milk, stir approximately 1 teaspoon of Coconut Cream Concentrate to every 6 ounces of water or make homemade coconut milk.
Recipe submitted by Karen, Melbourne, FL.
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