Crisp Coconut-crusted Chicken Tenderloins with Pineapple Honey Mustard Sauce

5 cups pineapple preserves
2 ½ cups honey mustard
1/3 cup prepared horseradish
1/3 cup lime juice
1/3 cup cayenne pepper sauce
1 Tbsp. salt
1 Tbsp. black pepper finely ground

9 cups coconut, frozen, shredded
9 cups Japanese breadcrumbs, dried
6 cups pancake batter mix (commercially prepared)
4 ½ cups water
1 ½ cups cream of coconut, sweetened, canned
72 chicken tenders, frozen

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.