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.
|
|