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Cayenne Coconut Crusted Chicken




Source of Recipe


Off an old Argo Corn Starch Box


Recipe Introduction



Old Coconut Chicken recipe jazzed up with Cayenne


List of Ingredients




Chicken:

1/2 cup Argo® Corn Starch
3/4 tsp. salt
1 tsp. Durkee® Cayenne Pepper
1/2 tsp. Durkee® Regular Ground Black Pepper
3 egg whites
2 cups coconut, shredded, sweetened
1-1/2 lbs. chicken tenders
Oil, vegetable (for frying)

Spicy Apricot Dipping Sauce:

1 cup apricot preserves
1 tsp. Durkee® Crushed Red Pepper
1 Tbsp. red wine vinegar





Recipe



Combine all dipping sauce ingredients in saucepan; heat through. Set aside until ready to serve.

Mix corn starch, salt, cayenne pepper and black pepper in shallow bowl; set aside.

Beat egg whites in medium size mixing bowl until frothy.

Place coconut in a separate 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 350ÜF. 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.