Cayenne Coconut Crusted Chicken
With Mazola® Corn Oil
SERVING SIZE
4 entree servings OR 8 appetizer servings
TOTAL TIME
23 minutes
SKILL LEVEL
Intermediate
Ingredients:
Spicy Apricot Dipping Sauce:
- 1 cup apricot preserves
- 1 tablespoon red wine vinegar
- 1 teaspoon red crushed pepper
Cayenne Coconut Crusted Chicken:
- 1-1/2 pounds (1-1/4 kg) chicken tenders
- 1/2 cup Fleischmann’s Corn Starch
- 1 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1/2 teaspoon black fine grind pepper
- 3 large egg whites
- 2 cups sweetened shredded coconut
- For deep frying, enough Mazola Corn Oil
Instructions:
Spicy Apricot Dipping Sauce:
- Combine all dipping sauce ingredients in saucepan; heat through.
- Set aside until ready to serve.
Cayenne Coconut Crusted Chicken:
- 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.
