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4 servings


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  • 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.