Cayenne Coconut Crusted Chicken

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chicken tenders
• 1/2 cup argo cornstarch
• 1 teaspoon spice islands cayenne pepper
• 3/4 teaspoon salt
• 1/2 teaspoon spice islands fine grind black pepper
• 3 large egg whites
• 2 cups sweetened flaked coconut
• enough for deep frying mazola corn oil
• 1 tablespoon red wine vinegar
• 1 cup apricot preserves
• 1 teaspoon spice islands crushed red pepper flakes

Recipe

• 1 mix cornstarch, cayenne pepper, salt and black pepper inches.
• 2 shallow bowl; set aside.
• 3 beat egg whites in medium size mixing bowl until frothy.
• 4 place coconut in a shallow bowl.
• 5 dredge chicken tenders in cornstarch 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.
• 6 heat oil in heavy skillet (oil should be about 2 inches deep; add more oil if needed) or deep fat fryer to 350º f.
• 7 add chicken to the hot oil in batches. deep fry until cooked through, about 2 to 3 minutes. transfer chicken to paper towel lined plate to drain. serve hot with spicy apricot dipping sauce.
• 8 to make spicy apricot dipping sauce: combine dipping sauce ingredients in a small bowl. stir to mix thoroughly.