Prep 15 mins
Cook 10 mins
Received from a friend.
- 1⁄2 cup cornstarch
- 3⁄4 teaspoon salt
- 1 teaspoon durkee cayenne pepper
- 1⁄2 teaspoon durkee fine grind black pepper
- 3 large egg whites
- 2 cups shredded sweetened coconut
- 1 1⁄2 lbs chicken tenders
- vegetable oil (for frying)
- Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee 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 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.
- Heat oil in 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.
- Deep fry until cooked through, about 2 to 3 minutes.
- Drain. Serve hot with Spicy Apricot Dipping Sauce.
- Spicy Apricot Sauce.
- 1 cup Smucker's® (12 oz.) Apricot Preserves.
- 2 tablespoons cider vinegar.
- 1-2 teaspoons hot pepper sauce.
- 1 teaspoon chili powder.
- 1 clove garlic, minced.
Chicken tenders came out great, and my friends liked them too. I used only enough oil to simmer the chicken half-way and then flipped them after about two minutes. I also used three whole eggs as opposed to egg whites. If you make many batches, you might have to change your oil because some coconut shaves remain and become too browned. Great dish! I ate it with corn.
Unusual recipe, but very good. I did use whole eggs here, and the sauce was fantastic. Othe than the whole eggs, made recipe as posted. Worth repeating this one as our company, and us really enjoyed these unique recipe. Made for I recommend.
This was really good! Next time I will just use hot sauce and garlic with the preserves and leave out the chili powder for the dipping sauce. The dipping sauce went well with sweet/spicy chicken - enjoyed this dish!