Rainforest Cafe Caribo Coconut Chicken With Honey Mustard Sauce

Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Place breasts between pieces of wax paper and pound to 1/2 inch thick.
  2. Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
  3. Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
  4. When chicken breast are ready to be prepared, rinse lightly and drain.
  5. Place coconut, corn starch, and flour in a bowl and mix well.
  6. In separate bowl place beaten eggs and add water, blend well.
  7. Preheat frying oil to 350F in a deep fryer or large skillet and have ready to fry chicken pieces.
  8. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
  9. 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).
  10. Remove and place on a paper towel to drain.
  11. 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).
  12. Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.
Most Helpful

5 5

You rock! I have been looking for this recipe forever. Ever since I was in Animal Kingdom. It looks perfect and I know the whole family will love it. Thanks!

5 5

Hi Molly, I must say this is very good! I cooked it exactly like your recipe says. I used an electric skillet for the frying and the 350 degrees stayed steady so didn't have a problem with burning. We will have tis again for sure! Hope you like the photos I added to this recipe as you requested.

5 5