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Cayenne Coconut Crusted Chicken

Spice Islands®

Cayenne Coconut Crusted Chicken


  • Prep Time: 20 minutes
  • Total Time: 23 minutes

4 entree servings OR 8 appetizer servings


Spicy Apricot Dipping Sauce

1 cup apricot preserves

1 tablespoon red wine vinegar

1 teaspoon Spice Islands® Crushed Red Pepper

Cayenne Coconut Crusted Chicken

1-1/2 pounds (1-1/4 kg) chicken tenders

1/2 cup Argo® Corn Starch

1 teaspoon Spice Islands® Cayenne Pepper

3/4 teaspoon salt

1/2 teaspoon Spice Islands® Fine Grind Black Pepper

3 large egg whites

2 cups sweetened shredded coconut

For deep frying, enough Mazola® Corn Oil


Spicy Apricot Dipping Sauce:

Combine all dipping sauce ingredients in saucepan; heat through. Set aside until ready to serve.

Cayenne Coconut Crusted Chicken:

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 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 deep fat fryer to 350°F.  Add chicken to the hot oil in batches.  Deep fry until cooked through, about 2 to 3 minutes.  Drain.  Serve hot with Spicy Apricot Dipping Sauce.

Gluten Free Tip:  Make sure to fry the chicken strips in oil that is only used for gluten free foods.

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