Cayenne Coconut Crusted Chicken Recipe

Name: Cayenne Coconut Crusted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 1 1/2 lbs chicken tenders; 1/2 cup argo cornstarch; 1 teaspoon spice islands cayenne pepper; 3/4 teaspoon salt; 1/2 teaspoon spice islands fine grind black pepper; 3 large egg whites; 2 cups sweetened flaked coconut; enough for deep frying mazola corn oil; Spicy Apricot Dipping Sauce; 1 tablespoon red wine vinegar; 1 cup apricot preserves; 1 teaspoon spice islands crushed red pepper flakes

Servings: persons

Chicken
1 1/2 lbs chicken tenders
1/2 cup argo cornstarch
1 teaspoon spice islands cayenne pepper
3/4 teaspoon salt
1/2 teaspoon spice islands fine grind black pepper
3 large egg whites
2 cups sweetened flaked coconut
enough for deep frying mazola corn oil
Spicy Apricot Dipping Sauce
1 tablespoon red wine vinegar
1 cup apricot preserves
1 teaspoon spice islands crushed red pepper flakes

1
Mix cornstarch, cayenne pepper, salt and black pepper inches.
2
shallow bowl; set aside.
3
Beat egg whites in medium size mixing bowl until frothy.
4
Place coconut in a shallow bowl.
5
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.
6
Heat oil in heavy skillet (oil should be about 2 inches deep; add more oil if needed) or deep fat fryer to 350u00b0 F.
7
Add chicken to the hot oil in batches. Deep fry until cooked through, about 2 to 3 minutes. Transfer chicken to paper towel lined plate to drain. Serve hot with Spicy Apricot Dipping Sauce.
8
To make Spicy Apricot Dipping Sauce: Combine dipping sauce ingredients in a small bowl. Stir to mix thoroughly.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Chicken, 1 1/2 lbs chicken tenders, 1/2 cup argo cornstarch, 1 teaspoon spice islands cayenne pepper, and more.

Yes, Cayenne Coconut Crusted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cayenne Coconut Crusted Chicken

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