Coconut Crusted Chicken
photo by gailanng
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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)
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.
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Reviews
-
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.
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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!
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Tweaks
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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!