Cayenne Coconut Crusted Chicken

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.

Copied with permission from our sponsors, Karo Foodservice:

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