Crunchy Coconut Lime Chicken

Source: Family Feedbag

Ingredients:
3 lbs chicken drumsticks (about a dozen) (I just used chicken breasts cut into "tenders" - and not 3 lbs worth, so I just kind of reduced the amounts of the following proportionately)
zest and juice of 1 lime
3/4 cup shredded sweetened coconut
3/4 cup panko bread crumbs (I just used plain ol' dry bread crumbs from leftover heels of bread that never got eaten)
1 tsp salt
1/2 tsp chili powder
2 eggs
1/3 cup all-purpose flour

Directions:
Start by zesting the lime and setting the zest aside for later.  Lay the drumsticks (or tenders) snugly in a 9x9 baking dish and juice the lime over the chicken.  Cover the chicken and return it to the fridge to marinate for 3 hours (I only had about 2 hours and it was plenty limey for me).

When ready to cook, preheat the oven to 400 degrees F.  In a large shallow bowl, combine the lime zest, coconut, panko crumbs, salt and chili powder and mix evenly.  Beat the eggs in a medium shallow bowl, and add the flour to a second medium shallow bowl.  Coat each piece of chicken first in the flour, then in the beaten egg, then the crumb mixture.  Place the chicken on a parchment-lined (or just sprayed with cooking spray) baking sheet, and bake for about 40 minutes (for drumsticks - for the tenders it only took like 15-20) until the chicken is cooked through and the coating is golden and crunchy.

Notes:
This was quite delicious and really super quick (if you don't count the marinate time).  A little bit tropical and different than our normal chicken fare.  We served it up with a side of sweet potato fries and it made a lovely meal.