Cayenne Coconut Crusted Chicken

Argo Corn Starch
Cayenne Coconut Crusted Chicken RecipeRecipe
4 servings


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1/2 cup Argo® Corn Starch
1 teaspoon Spice Islands® Cayenne Pepper
3/4 teaspoon salt
1/2 teaspoon Spice Islands Fine Grind Black Pepper
3 egg whites
2 cups sweetened shredded coconut
1 1/2 pounds chicken tenders
Mazola® Corn Oil for deep frying
Spicy Apricot Dipping Sauce:
1 cup apricot preserves
1 tablespoon red wine vinegar
1 teaspoon Spice Islands Crushed Red Pepper


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 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 2 to 3 inches of oil in a deep pot over medium heat to 350°F. 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.

To make Spicy Apricot Dipping Sauce: Combine dipping sauce ingredients in a small bowl. Stir to mix thoroughly.

Created date

August 2008