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, frozenDIRECTIONS:1. Make Sauce: Combine all sauce ingredients in a bowl and mix thoroughly. Cover and chill to hold.

2. For Chicken Tenders: Preheat deep-fryer to 350°F.

3. Combine coconut and breadcrumbs in a shallow pan and mix thoroughly. Reserve.

4. Combine pancake batter mix and water in a bowl and mix thoroughly to make a thin batter. Reserve.

5. Dip tenders in batter and drain off excess. Dredge in coconut mixture and shake off excess. Deep fry for 3 to 4 minutes or until golden brown and chicken is no longer pink. Remove from fryer and drain. Reserve warm above 140°F.
NUTRITIONAL INFORMATION:Calories 830 (41% from fat); Fat 38g (sat. 11g); Protein 26g; Carbohydrates 105g; Sodium 1150mg; Cholesterol 30mg; Fiber 4g
SERVINGS:24 servingsFrom:Recipe submitted to FM from Tyson