Cayenne Coconut Crusted Chicken Recipe
- Yield: 6 servings
Ingredients
Cayenne Coconut Crusted Chicken
- 1 1/2 lb chicken tenders
- 1/2 cup corn starch
- 1 tsp Durkee® Cayenne Pepper
- 3/4 tsp salt
- 1/2 tsp Durkee® Black Pepper, Regular Grind
- 3 large egg whites
- 2 cup sweetened shredded coconut
- Oil for deep frying
Spicy Apricot Dipping Sauce
- 1 cup apricot preserves
- 1 tbsp red wine vinegar
- 1 tsp Durkee® Red Pepper, Crushed
Directions
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Spicy Apricot Dipping Sauce: Combine all dipping sauce ingredients in saucepan; heat through. Set aside until ready to serve.
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Cayenne Coconut Crusted Chicken: Mix corn starch, cayenne pepper, salt and black pepper in shallow bowl; set aside.
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Beat egg whites in medium size mixing bowl until frothy.
Place coconut in a shallow bowl.
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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.
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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.
Tips
To make gluten-free, make sure to fry the chicken strips in oil that is only used for gluten free foods.
