Cayenne Coconut Crusted Chicken Recipe

Cayenne Coconut Crusted Chicken Recipe

Cayenne Coconut Crusted Chicken Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 23 Minutes
  • icons/brand/silverware copy Created with Sketch. 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!


  • 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. Combine all dipping sauce ingredients in saucepan; heat through.
  2. Set aside until ready to serve.
  3. Mix corn starch, cayenne pepper, salt and black pepper in shallow bowl; set aside.
  4. Beat egg whites in medium size mixing bowl until frothy.
  5. Place coconut in a shallow bowl.
  6. Dredge chicken tenders in corn starch mixture; shake off excess.
  7. Dip chicken in egg whites, then press chicken into coconut.
  8. Turn over and press into coconut again to coat both sides.
  9. Heat deep fat fryer to 350°F.
  10. Add chicken to the hot oil in batches.
  11. Deep fry until cooked through, about 2 to 3 minutes. Drain.
  12. Serve hot with Spicy Apricot Dipping Sauce.


For gluten free chicken, make sure to fry the chicken strips in oil that is only used for gluten free foods.