Cayenne Coconut Crusted Chicken Recipe
- Cook Time: 23 Minutes
- Yield: 4 entree servings OR 8 appetizer servings
- Delectable sweet spicy chicken fingers to dunk in a Spicy Apricot Dipping Sauce. These light and crunchy fingers are truly fabulous as either appetizers or an entree!
Ingredients
- Spicy Apricot Dipping Sauce
- Cayenne Coconut Crusted Chicken
Cayenne Coconut Crusted Chicken
- 1/2 cup corn starch
- 1 tsp Cayenne Pepper
- 3/4 tsp salt
- 1/2 tsp black ground pepper
- 3 large egg whites
- 2 cup sweetened shredded coconut
- For deep frying, enough corn oil
- 1-1/2 lb (1-1/4 kg) chicken tenders
Spicy Apricot Dipping Sauce
- 1 cup apricot preserves
- 1 tbsp red wine vinegar
- 1 tsp Crushed Red Pepper
Directions
- Combine all dipping sauce ingredients in saucepan; heat through.
- Set aside until ready to serve.
- 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.
Tips
For gluten free chicken, make sure to fry the chicken strips in oil that is only used for gluten free foods.
