1/2 cup cornstarch
3/4 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
3 large egg whites
2 cups shredded sweetened coconut
1 1/2 lbs chicken tenders
vegetable oil (for frying)
-Mix cornstarch, salt, Cayenne Pepper 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 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.
-fry until cooked through, about 2 to 3 minutes.
-Drain. Serve hot with Spicy Apricot Dipping Sauce.
Spicy Apricot Sauce.
-1 cup (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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