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.
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Recipe Information
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
Instructions
Pound the chicken breasts lightly with a mallet to an even thickness of about 1/2 inch.
In a shallow dish, combine the flour, salt, and pepper.
In a separate shallow bowl, whisk the eggs and coconut milk until well combined.
In a third shallow dish, mix the shredded coconut and panko breadcrumbs.
Coat each chicken breast in the flour mixture, shaking off any excess.
Dip the floured chicken into the egg mixture, ensuring it's fully coated.
Press the chicken into the coconut and breadcrumb mixture, pressing firmly to adhere the coating evenly.
Heat the vegetable oil in a large skillet over medium heat until shimmering, about 350°F.
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.
Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
In a small bowl, mix the mayonnaise, honey, Dijon mustard, and yellow mustard until smooth to create the honey mustard sauce.
Serve the coconut chicken warm with the honey mustard sauce on the side for dipping.
Nutrition Facts
Calories |
9122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 676.0 g | 867% | |
| Saturated Fat | 179.4 g | 897% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 550.7 g | 200% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 295.3 g | ||
| Protein | 269.6 g | 539% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 273 mg | 21% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
