Coconut Crusted Chicken

Recipe by Jens Kitchen
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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