EASY CRUNCHY COCONUT CHICKEN WITH SPICY APRICOT SAUCE

 

Ingredients:

Servings: 4

1/2 cup cornstarch

3/4 teaspoon salt

1 teaspoon cayenne pepper

1/2 teaspoon black pepper

3 large egg whites

2 cups shredded sweetened coconut

1 1/2 lbs chicken tenders

vegetable oil (for frying)

Directions:

Mix cornstarch, salt, Cayenne Pepper and Black Pepper in a shallow bowl; set aside.

Beat egg whites in a medium size mixing bowl until frothy.

Place coconut in a shallow bowl.

Dredge chicken tenders in cornstarch mixture; shake off excess.

Dip chicken in egg whites, then press chicken into the coconut.

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

Heat oil in a heavy skillet (oil should be about 2 inches deep – add more oil if needed) or deep fat fryer to 350º F.

Add chicken to the hot oil in batches.

fry until cooked through, about 2 to 3 minutes.

Drain. Serve hot with Spicy Apricot Dipping Sauce.

Spicy Apricot Sauce.

1 cup (12 oz.) Apricot Preserves.

2 tablespoons cider vinegar.

1-2 teaspoons hot pepper sauce.

1 teaspoon chili powder.

1 clove garlic, minced.

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