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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 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.


 

 

 


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