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Coconut Crunch Chicken

May 18, 2009

I had fun making up this chicken coating tonight. I just made drumsticks, but the proportions would be appropriate for a whole, cut-up chicken. The brown sugar caramelizes in the oven and creates a sweet, crunchy, coconutty chicken that almost tastes fried. Yum! I loved it. The boys eagerly ate it, too… once I took the coating off so it was totally plain.

If you can’t find unsweetened coconut, use the sweetened kind in the baking aisle, and either reduce or eliminate the brown sugar. I didn’t use salt in this recipe (kosher chickens tend to be saltier than non-kosher due to the kashering process), but you can add some to the coating mixture if you like.

Coconut Crunch Chicken

2 eggs
3/4 c. unsweetened, dessicated coconut
1/4 c. all-purpose flour
1/4 c. wheat germ
1/4 c. brown sugar
1½ tsp. ground ginger
1 tsp. sweet paprika
1 dozen chicken drumsticks, rinsed and patted dry

Preheat oven to 375° F.

Beat eggs in a shallow bowl, and set aside. In a separate bowl, combine ingredients up to the chicken to create the coating.

Cover a baking sheet with aluminum foil, and lightly coat with non-stick spray.

Carefully dip each piece of chicken in the egg, and then coat thoroughly with the coconut mixture. Arrange chicken on the baking pan and bake on the top rack of your oven for about 50 minutes, or until chicken is cooked through.

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Filed under: Poultry

Tags: bake, Coconut Crunch Chicken, eggs, ginger, recipe, whole