See recipe with photos on the blog: https://www.tastingpage.com/cooking/gluten-free-coconut-lime-baked-chicken (Posted here with author's permission).
- 1 Pound Foster Farms Simply Raised Chicken
- 1/2 Cup coconut milk, full fat
- 1 Tablespoon fresh lime juice
- 1/4 Cup gluten free panko
- 1/2 Cup pecans
- 1/2 Cup unsweetened, desiccated coconut
- salt to taste
Preheat oven to 375. Carefully open the coconut milk. You want to take the thickest part of the coconut milk, which often resides directly on top. Scoop ½ cup of this milk out and place in wide, shallow bowl. Use the rest of the coconut milk in a smoothie or other recipe. Add the lime juice to the coconut milk and whisk until smooth. Place the panko, pecans and coconut in a food processor and pulse into you get a crumbly texture. It’s ok to still have some crunchy pieces, but I try not to process it into a super fine flour as I like a little bite. Put the mixture in a separate wide, low bowl and season with salt. Rinse and pat each piece of chicken dry. Then take a piece and place in the coconut lime mixture and coat on all sides. Then dredge the chicken in the nut mixture, ensuring it adheres to all sides. Repeat with all the chicken pieces. Place the chicken in a large, non-stick sprayed glass pyrex, and then slide into the oven. Bake for about 15 minutes and then flip. Check the chicken in another 10 minutes. If it’s browned on all sides, it’s done. Serve immediately.