Tropical Oven Fried Chicken

• 12 chicken drumsticks
• 1� tsp hot red chili flakes
• � cup finely chopped fresh coriander
• 1 cup pineapple juice
• 1 pouch Shake 'n Bake Original coating mix
• � cup unsweetened desiccated coconut

Remove and discard skin from chicken. Using a knife, make a few small shallow slashes in each drumstick. Place in a large plastic bag. Sprinkle with chili flakes. Finely chop coriander, then add to bag. Mix in as best you can. Pour in pineapple juice. Push chicken down into marinade, then squeeze out as much air as possible. Seal with an elastic band as close to chicken as you can. Place bag in a bowl. Refrigerate overnight.

Just before baking, preheat oven to 400F (200C). Line a rimmed baking sheet with foil. Place a wire rack on top. Pour pouch of coating mix into plastic bag that comes in package. Mix in coconut. Remove chicken from marinade. Discard marinade. Working with one drumstick at a time, add to bag with coating mix. Close top and shake to evenly coat. Place on rack. Repeat with remaining chicken. Discard remaining coating.

Bake in centre of preheated oven until golden and crispy, 50 to 55 minutes. If not serving immediately, place hot chicken in a single layer on a baking sheet or platter and refrigerate, uncovered, right away. When cool, store in plastic bags. Chicken keeps well up to 1 day.