Oven-Fried Coconut Chicken

1 tbsp. fresh lime juice
1 tbsp. hot pepper sauce
1 14oz. can light coconut milk
4 chicken thighs, skinned
4 chicken drumsticks, skinned
3/4 cup panko
1/2 cup flaked sweetened coconut
½ tsp. salt

Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag;
seal. Marinate in refrigerator 1½ hours, turning bag occasionally.

Combine panko, flaked coconut and salt in a shallow dish. Remove chicken from
marinade; discard marinade. Dredge chicken, 1 piece at a time, in panko
mixture. Place chicken on a baking sheet lined with parchment paper.
Lightly coat chicken with cooking spray. Bake at 400° for 30 minutes or
until golden brown. Carefully turn chicken over; bake an additional 30
minutes or until done.

4 servings