- 2 whole chicken breasts or 4 thighs, skinned and boned
- 1 egg, beaten
- 2 tsp Bickford Lemon Flavor
- ¼ tsp Bickford Ginger Flavor
- ½ cup crushed Kenmai Rice Bran -
- ¼ cup frozen orange juice concentrate, thawed
- ⅓ cup dried coconut
Preheat oven to 375°
Wash the chicken breasts and cut each into 4 chunks (cut thighs in half). Salt to taste and sprinkle with Bickford Lemon Flavor. In a medium bowl, mix the orange juice, egg and Bickford Ginger Flavor. In a flat dish, combine the Kenmai Rice Bran and the coconut (for a finer crust, whirl the coconut in a food processor for a few seconds).
Dip the chicken in the liquid combination and roll in the crumb mixture. Place in a single layer in an aluminum foil-lined 9 x 13 baking pan. Bake, uncovered, for about 35 minutes or until the chicken is cooked through and the crust is brown. (If browning too much, cover at end of baking). Makes 3 or 4 servings.
concentrate, thawedconcentrate, thawedconcentrate, thawed
Appitizer: For a wonderfully easy appetizer, cut the chicken pieces into bite-sized chunks. Bake for 15 to 20 minutes or until cooked through. Serve hot or cold with a dipping sauce.