OVEN FRIED CHICKEN AND BANANAS

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Oven Fried Chicken and Bananas image

This recipe comes from the archives of Coco Casa Cream of Coconut. I have not tried it out yet, but it sounds incredible! I would be tempted to use boneless thighs and breasts and shorten the cooking time.

Provided by Mercy

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

6 lbs chicken, cut up into serving portions (2 chickens)
salt and pepper, to taste
1 cup cream of coconut or 1 cup coconut milk
2 tablespoons lemon juice
6 medium bananas, peeled and cut in half crosswise (two thick pieces, not flat)
2 1/2 cups corn flake crumbs
3/4 cup melted butter or 3/4 cup margarine

Steps:

  • Season all sides of the chicken pieces with salt and pepper.
  • Mix the coconut milk with the lemon juice.
  • Dip each banana piece in the liquid and roll in the cornflake crumbs (pressly firmly to help adhere).
  • Dip each chicken piece in the liquid and roll in the cornflake crumbs (pressly firmly to help adhere).
  • Place the chicken pieces in a single layer on a greased baking sheet and drizzle with half of the butter.
  • Bake at 350°F for 45 minutes.
  • Add the bananas and drizzle them with the remaining butter.
  • Bake for an additional 15 minutes.

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