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COCONUT CHICKEN WITH HONEY MUSTARD SAUCE




Source of Recipe


rc


1 1/2 POUNDS CHICKEN BREASTS, BONELESS, SKINLESS, 1/3" TO 1/2" THICK

2 TEASPOONS SALT

2 TEASPOONS SUGAR

2 CUPS FLAKED COCONUT

1 CUP CORN STARCH

1/4 CUP FLOUR

2 WELL BEATEN EGGS

1/4 CUP WATER

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1/3 CUP FRENCH'S HONEY MUSTARD

1/4 CUP MAYONNAISE

1/4 TEASPOON CAYENNE PEPPER


MIX MUSTARD, MAYONNAISE AND CAYENNE PEPPER TOGETHER AND BLEND WELL. PLACE IN A COVERED CONTAINER AND REFRIGERATE UNTIL READY TO USE.

RINSE CHICKEN BREASTS AND DRAIN.

PLACE COCONUT, CORNSTARCH, AND FLOUR IN A BOWL AND MIX WELL.

IN A SEPARATE BOWL, PLACE BEATEN EGGS AND WATER BLENDING WELL.

HAVE OIL IN DEEP FRYING POT UNTIL READY TO FRY CHICKEN BREASTS.

DIP CHICKEN BREASTS IN EGG WASH AND THEN PLACE CHICKEN BREASTS IN COCONUT MIXTURE, COATING WELL ON BOTH SIDES.

CAREFULLY PLACE CHICKEN BREASTS IN HOT OIL AND COOK UNTIL LIGHTLY GOLDEN. REMOVE AND PLACE ON PAPER TOWELS.

THE COCONUT CHICKEN WAS SERVED WITH THE HONEY MUSTARD ON TOP OF THE CHICKEN PIECES, SERVE THEM WITH THE SAUCE ON THE SIDE.

FOR PRESENTATION AND TASTY SIDE COMPLIMENT. SLICE A RIPE PINEAPPLE IN 1/8" SLICES AND CUT IN HALF. LIGHTLY SAUTE THE PINEAPPLE IN A NON STICK SAUCE PAN SPRAYED WITH BUTTER FLAVORED FLAVORED SPRAY JUST UNTIL HEATED THROUGH.

SERVE SAUTEED PINEAPPLE WITH CHICKEN.

NOTE: YOU CAN USED SLICED CANNED PINEAPPLES THAT HAVE BEEN DRAINED.

SOURCE: COPYKATS- RAINFOREST CAFE