Here's a picture of preparations for the marinade for Oven-Fried Coconut Chicken, one of my favorite recipes from Cooking Light. I find that the panko breading does not stay put on the chicken even after it's marinated; I dip the marinated chicken in some egg whites and then in the breading. Also, be sure to coat the baking sheet with cooking spray -- doesn't do much to just coat the chicken. I need to take extra care when turning over the chicken after it's cooked for its first half hour to make sure I don't leave the breading behind. I have gotten away with making this recipe with boneless chicken thighs, and cooking them only 10" per side -- but sometimes I have to run them under the broiler for a bit to make the breading turn nice and golden and crisp. This recipe is good to make ahead and serve the next day, reheated in the microwave with a finish in the toaster-oven.
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