Coconut & Blackened Creole Panko Chicken & Yukon Potatoes

This recipe is for both the chicken & doubled potatoes.
This recipe has lots of potatoes because I wanted to use the extra for 3 Soups & an Egg White Meal.
These will all be in Separate Posts With Links Back Here.
2 14 Oz. Cans Thai Kitchen Lite Coconut Milk
http://www.thaikitchen.com/Products/Coconut-Milk/Lite-Coconut-Milk.aspx
2 Boxes ZATARAIN'S® Bake & Crisp Chicken
http://shop.zatarains.com/zatarains%C2%AE-bake-crisp-chicken-p-21547.html
One -Two TSP Frontier Salt Free Blackened Creole Seasoning or Another Brand
2 Eggs or 4 Egg Whites
1/4  - 1/2 Cup Whole Grain Flour
12 Drumsticks
9-10 Washed, Peeled & Sliced 1 Inch or So Yukon Potatoes
2 Mixing Bowls
1 Square Pan or Container For Egg White & Milk Mixture To Dip Potatoes & Chicken Into
1 Square Pan or Container For Breadcrumbs & Flour To Dip Potatoes & Chicken Into
1 Extra Large Baking Sheet With Edges Lined With Tinfoil Sprayed With Fat Free Cooking Spray
2 Casserole Dishes For The Potatoes Sprayed With Non Cooking Spray

Pre-Heat Oven To 400
Empty Wet Items in One Bowl & Mix
Empty Dry Items Into One Bowl & Mix
Pour Dry Items Into Square Container or Pan
Pour Wet Items Into Square Container or Pan
Coat Chicken in Flour & Breadcrumb Mixture, Then Coat In Milk & Egg Mixture, Place In Baking Sheet
Coat Potatoes in Flour & Breadcrumb Mixture, Then Coat In Milk & Egg Mixture, Place In Casserole Pans
Bake Chicken Until Internal Temp is 165 Degrees (Depends On Your Oven 30-55 Minutes)
Bake Potatoes For 35-45 Minutes

Containers Ready For Potatoes & Then Chicken

Chicken Drumsticks Ready To Bake

One Dish of Potatoes Ready To Bake
The Others Are In Another Pan

2 Drumsticks on Plate Ready To Eat