Community Recipe
from [vermit]
Cayenne Coconut Crusted Chicken

Cayenne Coconut Crusted Chicken

6 appetizer sized servings

  • Yield: 6 servings


  • 1/2 cup(s) cornstarch
  • 3/4 teaspoon(s) salt
  • 1 teaspoon(s) cayenne pepper
  • 1/2 teaspoon(s) black pepper
  • 2 cup(s) shredded coconut
  • 3 egg whites
  • 1 1/2 pound(s) chicken tenders
  • 4 cup(s) vegetable oil
  • 1 cup(s) apricot preserves
  • 1 teaspoon(s) crushed red pepper
  • 1 tablespoon(s) orange juice


1. Mix cornstarch, salt, cayenne pepper and black pepper in a shallow bowl; set aside.

2. Beat egg whites in medium size mixing bowl until frothy; set aside.

3. Place coconut in a shallow bowl.

4. Dredge chicken tenders in cornstarch mixture; shake off excess.

5. Dip chicken in egg whites, then press chicken into coconut, coating all sides.

6. Heat oil in heavy skillet (oil should be 2 inches deep) or deep fat fryer to 350 degrees.

7. Deep fry until cooked through, about 2-3 minutes.

8. Transfer chicken to paper towel lined plate to drain.

9. Combine preserves, crushed red pepper and juice in small saucepan; heat until warm.

Serve chicken with warm dipping sauce.

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Cayenne Coconut Crusted Chicken recipe