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Cayenne Coconut Crusted Chicken

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“Recipe is from the Spice Islands website ... yummy with the Spicy Apricot Sauce!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix cornstarch, cayenne pepper, salt and black pepper inches.
  2. shallow bowl; set aside.
  3. Beat egg whites in medium size mixing bowl until frothy.
  4. Place coconut in a shallow bowl.
  5. Dredge chicken tenders in cornstarch 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.
  6. Heat oil in heavy skillet (oil should be about 2 inches deep; add more oil if needed) or deep fat fryer to 350º F.
  7. 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.
  8. To make Spicy Apricot Dipping Sauce: Combine dipping sauce ingredients in a small bowl. Stir to mix thoroughly.

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