Cayenne Coconut Crusted Chicken

Corn starch gives this chicken an extra light and crunchy coating
By ACHFood, Jun 11, 2018 | |
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    Makes: 6 servings


    Spicy Apricot Dipping Sauce
    • 1 cup apricot preserves
    • 1 tablespoon red wine vinegar
    • 1 teaspoon red crushed pepper
    Cayenne Coconut Crusted Chicken
    • 1-1/2 pounds chicken tenders
    • 1/2 cup Argo® Corn Starch
    • 1 teaspoon cayenne pepper
    • 3/4 teaspoon salt
    • 1/2 teaspoon black fine grind pepper
    • 3 large egg whites
    • 2 cups sweetened shredded coconut
    • Oil for deep frying
    Spicy Apricot Dipping Sauce: Combine all dipping sauce ingredients in saucepan; heat through. Set aside until ready to serve.

    Cayenne Coconut Crusted Chicken: Mix corn starch, cayenne pepper, salt and black pepper in shallow bowl; set aside.

    Beat egg whites in medium size mixing bowl until frothy.

    Place coconut in a shallow bowl.

    Dredge chicken tenders in corn starch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides.

    Heat deep fat fryer to 350°F. Add chicken to the hot oil in batches. Deep fry until cooked through, about 2 to 3 minutes. Drain. Serve hot with Spicy Apricot Dipping Sauce.

    Gluten Free Tip: Make sure to fry the chicken strips in oil that is only used for gluten free foods.

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