Rainforest Cafe Caribo Coconut Chicken With Honey Mustard Sauce Recipes

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RAINFOREST CAFE CARIBO COCONUT CHICKEN WITH HONEY MUSTARD SAUCE



Rainforest Cafe Caribo Coconut Chicken With Honey Mustard Sauce image

This is a tasty way to do up chicken tenders. The coconut adds a sweet and crispy touch that is just right. Serve the honey mustard on the side for delicious dipping. From a copycat site.

Provided by Molly53

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts
2 teaspoons salt
2 teaspoons sugar
2 cups flaked coconut
1 cup cornstarch
1/4 cup flour
2 eggs (beaten)
1/4 cup water
vegetable oil (for deep frying)
honey mustard dressing (your own or #11853)
sauteed pineapple slice, for garnish (optional)

Steps:

  • Place breasts between pieces of wax paper and pound to 1/2 inch thick.
  • Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
  • Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
  • When chicken breast are ready to be prepared, rinse lightly and drain.
  • Place coconut, corn starch, and flour in a bowl and mix well.
  • In separate bowl place beaten eggs and add water, blend well.
  • Preheat frying oil to 350F in a deep fryer or large skillet and have ready to fry chicken pieces.
  • Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
  • Carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn).
  • Remove and place on a paper towel to drain.
  • For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).
  • Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.

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