Crispy coconut chicken drumsticks
* PLUS Marinating Time: 480 minutes, Baking Time: 50 minutes
finely chopped fresh
1 1/2 tsp
, or 1 pkg coating mix
Using a paper towel for grip, pull skin from chicken and discard. Using a knife, make a few small shallow slashes in each drumstick. Place in a large plastic bag. Add cilantro to bag. Sprinkle in chili flakes. Pour in pineapple juice. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal with an elastic band as close to chicken as you can. Place back in bowl. Refrigerate at least 8 hours or overnight.
Just before baking, preheat oven to 400 F (200 C). Line a rimmed baking sheet with foil. Place a wire rack on top. Place crumbs and coconut in a resealable plastic bag. Seal and shake to mix. Remove chicken from marinade. Discard marinade. Working with 1 drumstick at a time, add to bag with coating mix. Reseal and shake to evenly coat. Place drumstick on rack. Repeat with remaining drumsticks. Discard remaining coating. If using panko, lightly spray drumsticks with oil. If using coating mix there is no need to spray.
Bake in centre of preheated oven until golden and crispy, 50-55 minutes.
Nutrition (per serving)
This blend of chili flakes, coconut and cilantro will have you wanting more!
Cover cooked chicken and refrigerate for up to 1 day.