Crunchy coconut & lime chicken drumsticks


Tropical flavours are a little out-of-the-ordinary on our dinner table, but I'm trying to change that. Coconut and lime is such a fantastic flavour combination and I had been daydreaming for a while about how to play with that combo in a savoury dish. The result is these crunchy coconut and lime chicken drumsticks. Marinated in acidic lime juice for a few hours, the meat stays tender and juicy, and the crunchy golden coating adds sweet coconut, a hint of chili, and more lime in the form of zest.

Mr. Feedbag really loves these. I suppose they're like a tropical vacation for the fifteen minutes it takes to eat dinner. Hey, I'll take what I can get!


Here's how I made them:

3 lbs chicken drumsticks (about a dozen)
zest and juice of 1 lime
3/4 cup shredded sweetened coconut
3/4 cup panko bread crumbs
1 tsp salt
1/2 tsp chili powder
2 eggs
1/3 cup all-purpose flour

I started by zesting the lime and setting aside the zest for later. The drumsticks were laid snugly in a 9x9 baking dish and the lime was juiced over the chicken. I covered the chicken and returned it to the fridge to marinate for 3 hours.

When ready to cook, I preheated the oven to 400 degrees (F). In a large shallow bowl, I combined the lime zest, coconut, panko crumbs, salt and chili powder and mixed evenly. The eggs were beaten in a medium shallow bowl, and the flour was added to a second medium shallow bowl. Each drumstick was coated first in the flour, then in the beaten egg, then the crumb mixture. All the drumsticks were placed on a parchment-lined baking sheet, which went into the oven for 40 minutes until the chicken was cooked through and the coating was golden and crunchy.


Mmm, troptastic! Here's hoping out-of-the-ordinary becomes a more regular thing.

How do you use tropical flavours in your cooking? Got a favourite recipe? Share the link!

20 comments:

  1. I feel like I could live solely on recipes from your site!

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  2. Do you leave the skin on or will this work with skinless drumsticks too? Sounds wonderful!

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    1. I leave the skin on, personally. But this method of dredging the chicken in flour then egg then the crumb mixture would work just as well with the skin off.

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  3. I love the combo of lime and coconut! Reminds me of a song! I think I will put this in my recipe box and give it a try. I will have to use boneless, skinless breasts as that is all my husband will eat and my daughter is creeped out by meat with a bone in it! Thanks for sharing!!!

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  4. I made this tonight for supper and it is a definate keeper! I did however modify it a little. I used chicken breasts and sliced them before marinating. Thank you for a great recipe!

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  5. Looks absolutely fantastic! I love that this is baked, making it a healthy and tasty option for dinner! Thanks for sharing this recipe!

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  6. Nomtastic! These look delicious Amy!

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  7. Oh fantastic! I am hungry looking at them.

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  8. made them for dinner tonight and paired it with some sweet rice and a salad hope its good..let you know in about an hour!!!# Puerto Rican mama

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  9. Can these be made without using the oven? Mine's on the fritz, and all I have available is the rangetop…

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    1. Sure, you could fry them in a pan with oil over medium heat, rotating until fully cooked.

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  10. This is my new favourite recipe - Thank you!
    James

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    1. I'm honoured! Glad you enjoyed them, James.

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  11. Sounds amazing, making this tonight for my parents. Wish me luck!

    tiff.

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  12. what happens if you don't marinate the chicken?

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    1. The whole thing falls apart. Just KIDDING! The marinating is just for juicy, lime flavour. If you skip that step, that's totally fine. They just won't be as limey.

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  13. Trying it right now with lemon instead of lime, my kitchen smells miraculous!
    Allison
    www.clearingpreppysname.com

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  14. I can't wait to try this one. It sounds so good. What else could I cook with it.

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