Every week our friends at the Natural Gourmet Institute in New York City develop a new healthy recipe exclusively for Sonima readers. The lighter twist on a summertime classic pictured above was created for Thomas Branch of Orangeburg, South Carolina, who requested a recipe for “delicious fried chicken.” Your wish is our finger-licking command.
The chefs at NGI recommend using coconut flakes to coat the chicken and add great texture and flavor. The high saturated fat content of this oven-fried chicken comes from coconut, a plant source that when consumed in moderation, carries many health benefits. Trim away the skin and go for light coconut milk to reduce the total caloric and fat content.
Prepare this dish at home and share a photo of the result @LiveSonima on Twitter or Instagram with the hashtag #RecipebyRequest. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs.
Photo by Hailey Wist; Styling by Laurie Knoop
- 1 tablespoon lime juice (1 lime)
- 1 tablespoon hot sauce
- 1 14-ounce can coconut milk
- 4 chicken thighs
- 4 chicken drumsticks
- 1 cup quinoa flakes or whole-wheat breadcrumbs
- 1/2 cup unsweetened coconut flakes
- 1 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Coconut oil spray
In a large shallow dish or plastic bag, combine lime juice, hot sauce, and coconut milk. Add chicken and toss to coat. Marinate in refrigerator for 1.5 hours, tossing chicken occasionally.
Preheat oven to 400°F.
In a large shallow dish, combine crumbs, coconut flakes, salt and pepper. Remove chicken from marinade; discard marinade. Working with 1 piece of chicken at a time, dredge in crumb mixture, firmly pressing the crumb mixture into each piece. Place chicken on a parchment-lined baking sheet.
Spray chicken with coconut oil and bake until golden brown, about 30 minutes. Using a spatula, carefully turn chicken over and bake for an additional 30 minutes.
- Total Fat
- Saturated Fat
- Dietary Fiber