I feel like I miss out on so many yummy coconut treats that I wish I had more of it when I was little so that way I could appreciate it now that I’m older. Like on those Easter cakes decorated like bunnies with the coconut sprinkled on it. Or, German chocolate cake.
Oh well, I guess I can appreciate it in other full-fat recipes (I really should try my hand at making air fryer versions now that I think about it).
Ingredients
Instructions
Place breasts between pieces of wax paper and pound to 1/2 inch thick.
How to make Copycat Rainforest Cafe Caribou Coconut Chicken
Ingredients
- 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)
Instructions
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.