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)
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.