Tropical oven "fried" chicken

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PREP TIME

10 min

Makes

6 servings

* PLUS Marinating Time: 720 minutes, Baking Time: 50 minutes
Tropical oven "fried" chicken

Andreas Trauttmansdorff

Ingredients

  • 12 chicken drumsticks
  • 1 1/2 tsp hot-red-chili-flakes
  • 1/2 cup finely chopped fresh coriander
  • 1 cup pineapple juice
  • 1 pouch Shake 'n Bake Original coating mix
  • 1/2 cup unsweetened desicatted coconut

Instructions

  • Remove and discard skin from chicken. Using a knife, make a few small shallow slashes in each drumstick. Place in a large plastic bag. Sprinkle with chili flakes. Finely chop coriander, then add to bag. Mix in as best you can. Pour in pineapple juice. Push chicken down into marinade, then squeeze out as much air as possible. Seal with an elastic band as close to chicken as you can. Place bag in a bowl. Refrigerate overnight.
  • Just before baking, preheat oven to 400F (200C). Line a rimmed baking sheet with foil. Place a wire rack on top. Pour pouch of coating mix into plastic bag that comes in package. Mix in coconut. Remove chicken from marinade. Discard marinade. Working with one drumstick at a time, add to bag with coating mix. Close top and shake to evenly coat. Place on rack. Repeat with remaining chicken. Discard remaining coating.
  • Bake in centre of preheated oven until golden and crispy, 50 to 55 minutes. If not serving immediately, place hot chicken in a single layer on a baking sheet or platter and refrigerate, uncovered, right away. When cool, store in plastic bags. Chicken keeps well up to 1 day. Great hot or cold with our Rainbow Coleslaw.

Nutrition (per serving)

  • Calories
  • 257,
  • Protein
  • 24.5 g,
  • Carbohydrates
  • 13.6 g,
  • Fat
  • 11.4 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 435 mg.

It looks like good ol’ fried chicken, but it’s had a retro makeover using a pouch of chicken coating mix. Underneath the crunchy coconut covering is tender juicy chicken that’s been marinated in pineapple juice, coriander and hot red chili flakes.

BBQ Chicken Ideas

* Near end of grilling, brush breasts with honey-garlic sauce and sprinkle with thyme.

* Just before grilling, coat drumsticks in orange juice concentrate mixed with an equal amount of olive oil jazzed up with curry powder and garlic salt.

* Stir hoisin and soy sauces with ketchup and lemon juice. Drizzle over thighs hot off the grill.

* Blend hot chili-garlic sauce with maple syrup and sesame oil. Drizzle over kebabs after grilling.

Packed To Go

Store cold chicken in plastic bags or plastic containers with tight-fitting lids. Keep cool. Wrap a few extra sprigs of coriander in a damp paper towel, then plastic. Scatter over chicken before serving.

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