Cayenne Coconut Crusted Chicken
Combine all dipping sauce ingredients in saucepan; heat through. Set aside until ready to serve. Mix corn starch, cayenne pepper, salt and black pepper in shallow bowl; set aside.
Ingredients
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 (1-1/4 kg) chicken tenders
- 1/2 cup Fleischmann's® 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
- For deep frying, enough Mazola® Corn Oil
Method
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.
