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crispy coconut and mango chicken

Servings: 4 servings
Author: Taylor Ellingson

Ingredients

  • 8 skin-on chicken legs or 4 boneless chicken breasts
  • 1 cup coconut milk
  • ½ cup mango chutney
  • ¾ cup Panko breadcrumbs
  • ½ cup sweetened flaked coconut
  • ½ teaspoon salt
  • mango chutney for topping

Instructions

  • Place chicken in tupperware or zip-top plastic baggie along with coconut milk and mango chutney.
  • Marinate in refrigerator at least 1 ½ hours, preferably overnight.
  • Preheat oven to 400 degrees F.
  • Line baking sheet with parchment paper. Set aside.
  • Combine panko breadcrumbs, coconut, and salt in shallow dish.
  • Remove chicken from marinade, then dredge chicken, one piece at a time, in breadcrumb mixture and place on prepared baking sheet.
  • Lightly spray chicken with cooking spray.
  • Bake in preheated oven for 30 minutes, then flip over and bake an addition 25-30 minutes, until chicken is completely cooked through.
  • Top with additional mango chutney. Enjoy!