Cayenne Coconut Crusted Chicken


Delectable sweet spicy chicken fingers to dunk in a Spicy Apricot Dipping Sauce. These light and crunchy fingers are truly fabulous as either appetizers or an entree!

-- Serves
SKILL LEVEL 4 entree servings OR 8 appetizer servings
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, Canola OR Vegetable Oil

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.

Gluten Free Tip:  Make sure to fry the chicken strips in oil that is only used for gluten free foods.

Total Time
Deep Fry Time 2 to 3 minutes
Nutrition Facts
Valeur nutritive

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