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Cayenne Coconut Crusted Chicken

Yield 4 servings


  • 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

How to Make It

  1. 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.