Prepare a baking tray by greasing it.
I prefer to bake the chicken on a rack, so I place the rack on the baking tray.
Pat dry the chicken thighs and season with the rendang sauce.
Leave it at least a few hours or overnight.
2 hours before cooking, take the chicken out from the fridge
Set aside while you prepare the rest of the ingredients
Season the plain flour with salt and pepper.
Crack the eggs, season with salt and pepper and beat to mix.
Combine the panko, curry powder and the desiccated coconut. Season well with salt and pepper
You are now ready to assemble the chicken to bake.
Place the ingredients in this order. Start with the chicken, the seasoned flour, the beaten egg and the panko.
With one hand, pick up a piece of the chicken and place on the plain flour. Lightly coat it with the flour making sure to cover the whole piece. Shake off the excess flour.
Then dip the coated chicken into the egg and coat it.
Lift the chicken and place it on the panko. With the other dry hand, coat the chicken with the panko evenly, turning it over to ensure that it is all covered. Give it a gentle pat to make sure the panko sticks to the chicken.
Carefully place the chicken on the baking tray.
Repeat until all the chicken are done.
Spray the chicken with the oil spray or brush with some cooking oil.
Bake in a preheated oven 180C for 50- 60minutes.
I like to turn the chicken over around 30 minutes and bake for the rest of the time. This will ensure the chicken is thoroughly crispy with no or very little damp crumbs underneath.
To check that it is cooked, prick the chicken. If the juice runs clear, it is cooked. If the juice is reddish, this means that it is not cooked and bake for another 5 to 10 minutes.
Alternatively, use a thermometer and ensure the internal temperature reaches that for poultry.
Plate up and serve.
Enjoy!