Coconut Crusted Chicken

"Received from a friend."
 
Download
photo by gailanng photo by gailanng
photo by gailanng
photo by supersali photo by supersali
photo by loof751 photo by loof751
photo by 2Bleu photo by 2Bleu
Ready In:
25mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. Excellent Recipe!! I cut up two fairly large chicken breasts and figured we would have enough left over for an appetizer another day.... hmmmmm... not one bite left!! Only two changes: 1- I usually brine or marinate chicken before cooking to keep it moist, so I put the cut up pieces in a zip bag with about 1/2 cup coconut milk and put in the refrig for an hour or so before proceeding. The other change was to use a whole egg instead of the egg whites simply because I only had 2 eggs on hand! We really loved this, but like most folks we don't indulge in fried foods often. I will try it in the oven next time with some sprayed on oil, so we can enjoy it frequently! Thanks for my new favorite Chicken recipe, Jen!
     
  5. I made this dish for a family get together so needed quite alot, I decided to oven cook coated portions and hey presto, worked a treat. Cannot upload photo as it was such a hit it went too quickly, everyone loved it. My marinade was balsamic and dark soy sauce.
     
Advertisement

Tweaks

  1. Excellent Recipe!! I cut up two fairly large chicken breasts and figured we would have enough left over for an appetizer another day.... hmmmmm... not one bite left!! Only two changes: 1- I usually brine or marinate chicken before cooking to keep it moist, so I put the cut up pieces in a zip bag with about 1/2 cup coconut milk and put in the refrig for an hour or so before proceeding. The other change was to use a whole egg instead of the egg whites simply because I only had 2 eggs on hand! We really loved this, but like most folks we don't indulge in fried foods often. I will try it in the oven next time with some sprayed on oil, so we can enjoy it frequently! Thanks for my new favorite Chicken recipe, Jen!
     
  2. I loved it... easy to make. Then I tried it with shrimp (1 lb. - medium-size). I used plain flour in place of cornstarch, and whipped the eggs to soft peaks. When serving, I finished it with fresh lime juice, in place of the dipping sauce. My husband says it was terrific. Thank you. -vicarjane
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes