Prep Time
20 Mins
Cook Time
3 Mins
4 entreé servings or 8 appetizer servings

How to Make It

Step 1

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

Step 2

shallow bowl; set aside.

Step 3


Step 4

Beat egg whites in medium size mixing bowl until frothy.

Step 5


Step 6

Place coconut in a shallow bowl.

Step 7


Step 8

Dredge chicken tenders in cornstarch mixture; shake off

Step 9

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

Step 10

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

Step 11


Step 12


Step 13

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

Step 14

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

Step 15

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

Step 16

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

Step 17

lined plate to drain. Serve hot with Spicy Apricot Dipping

Step 18


Step 19


Step 20

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

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