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 shallow bowl.
Dredge chicken tenders in cornstarch mixture; shake off
excess. Dip chicken in egg whites, then press chicken into
coconut. Turn over and press into coconut again to coat both
Heat oil in heavy skillet (oil should be about 2 inches deep -
add more oil if needed) or deep fat fryer to 350º 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
To make Spicy Apricot Dipping Sauce: Combine dipping sauce ingredients in a small bowl. Stir to mix thoroughly.
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