Oven-Fried Coconut Chicken

• 1 tablespoon fresh lime juice
• 1 tablespoon hot pepper sauce
• 1 (14-ounce) can light coconut milk
• 4 (4-ounce) chicken thighs, skinned
• 4 (4-ounce) chicken drumsticks, skinned
• 3/4 cup panko (Japanese breadcrumbs)
• 1/2 cup flaked sweetened coconut
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

1. Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.
2. Preheat oven to 400u0b0.
3. Combine panko, flaked coconut, salt, and black pepper 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 400u0b0 for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.
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lime juice, hot pepper, light coconut milk, chicken, chicken, coconut, salt, freshly ground black pepper, cooking spray

Taken from www.myrecipes.com/recipe/oven-fried-coconut-chicken (may not work)