Rainforest Cafe Caribo Coconut Chicken with Honey Mustard Sauce
Transform your kitchen into a tropical paradise with this Rainforest Cafe Caribo Coconut Chicken recipe, perfectly paired with a luscious honey mustard sauce. Juicy chicken breasts are coated in a crispy, golden crust made from shredded sweetened coconut and crunchy panko breadcrumbs, offering an irresistible combination of sweet and savory flavors. The dipping sauce, a harmonious blend of honey, Dijon, and yellow mustard, adds just the right amount of tangy sweetness to complement the dish. With simple ingredients like coconut milk, fragrant seasonings, and a quick frying technique, this easy-to-follow recipe delivers restaurant-quality results in just 35 minutes. Ideal for a family dinner or a crowd-pleasing appetizer, this tropical-inspired dish is guaranteed to transport your taste buds straight to the rainforest.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces Chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Eggs
- 0.5 cup Coconut milk
- 2 cups Shredded sweetened coconut
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil
- 0.5 cup Mayonnaise
- 0.25 cup Honey
- 0.25 cup Dijon mustard
- 1 tablespoon Yellow mustard
Directions
Step 1
Pound the chicken breasts lightly with a mallet to an even thickness of about 1/2 inch.
Step 2
In a shallow dish, combine the flour, salt, and pepper.
Step 3
In a separate shallow bowl, whisk the eggs and coconut milk until well combined.
Step 4
In a third shallow dish, mix the shredded coconut and panko breadcrumbs.
Step 5
Coat each chicken breast in the flour mixture, shaking off any excess.
Step 6
Dip the floured chicken into the egg mixture, ensuring it's fully coated.
Step 7
Press the chicken into the coconut and breadcrumb mixture, pressing firmly to adhere the coating evenly.
Step 8
Heat the vegetable oil in a large skillet over medium heat until shimmering, about 350°F.
Step 9
Carefully place the coated chicken breasts into the hot oil, frying 4-6 minutes per side until golden brown and the internal temperature reaches 165°F.
Step 10
Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
Step 11
In a small bowl, mix the mayonnaise, honey, Dijon mustard, and yellow mustard until smooth to create the honey mustard sauce.
Step 12
Serve the coconut chicken warm with the honey mustard sauce on the side for dipping.
Nutrition Facts
| Serving size | (2345.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9122.2 |
| Total Fat 676.0g | 0% |
| Saturated Fat 179.4g | 0% |
| Polyunsaturated Fat 268.8g | |
| Cholesterol 1247.6mg | 0% |
| Sodium 5430.9mg | 0% |
| Total Carbohydrate 550.7g | 0% |
| Dietary Fiber 39.0g | 0% |
| Total Sugars 295.3g | |
| Protein 269.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 272.9mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 1522.4mg | 0% |
Source of Calories