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Cayenne Coconut Crusted Chicken

Prep time 20 mins
Cook time 3 mins
Yield 4 entreé servings or 8 appetizer servings


  • Chicken
  • 1-1/2 pounds chicken tenders
  • 1/2 cup corn starch
  • 1 teaspoon pepper, cayenne
  • 3/4 teaspoon salt
  • 1/2 teaspoon Spice Islands Pepper, Black Fine Grind
  • 3 large egg whites
  • 2 cups sweetened shredded coconut
  • Enough for deep frying corn oil
  • Spicy Apricot Dipping Sauce
  • 1 tablespoon red wine vinegar
  • 1 cup apricot preserves
  • 1 teaspoon Spice Islands red pepper, crushed

How to Make It

  1. Mix corn starch, cayenne pepper, salt and black pepper in

  2. shallow bowl; set aside.


  4. Beat egg whites in medium size mixing bowl until frothy.


  6. Place coconut in a shallow bowl.


  8. Dredge chicken tenders in cornstarch mixture; shake off

  9. excess. Dip chicken in egg whites, then press chicken into

  10. coconut. Turn over and press into coconut again to coat both

  11. sides.


  13. Heat oil in heavy skillet (oil should be about 2 inches deep -

  14. add more oil if needed) or deep fat fryer to 350º F.

  15. Add chicken to the hot oil in batches. Deep fry until cooked

  16. through, about 2 to 3 minutes. Transfer chicken to paper towel

  17. lined plate to drain. Serve hot with Spicy Apricot Dipping

  18. Sauce.


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