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Thursday, January 28, 2021

Copycat Rainforest Cafe Caribou Coconut Chicken

This Copycat Rainforest Cafe Caribou Coconut Chicken may not be on the menu anymore, but that doesn’t mean you can’t enjoy it still! I made a copycat version since they no longer serve it (at my location, anyway), and trust me, it does not disappoint!



Copycat Rainforest Cafe Caribou Coconut Chicken


Coconut chicken (and shrimp!) is one of my favorite dishes, and surprisingly so because I do not like coconut! Cue jaw drop. I can’t eat it on cakes or in candy. It has to be fried or baked, true story. Like in this recipe, or the Outback Steakhouse coconut shrimp (mmmmmm, drools).


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).


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.

Serve over coconut rice.

Here are some other Copycat Rainforest Cafe Recipes that you'll love!
Rainforest Cafe Copycat Beef Lava Nachos
Rainforest Cafe Copycat Strawberry Lemonade If you have a favorite copycat Rainforest Cafe recipe then be sure to share it with us in the comments!
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