Coconut Crusted Chicken

1. 1

   Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.

2. 2

   Beat egg whites in medium size mixing bowl until frothy.

3. 3

   Place coconut in a shallow bowl.

4. 4

   Dredge chicken tenders in cornstarch mixture; shake off excess.

5. 5

   Dip chicken in egg whites, then press chicken into coconut.

6. 6

   Turn over and press into coconut again to coat both sides.

7. 7

   Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350u00b0 F.

8. 8

   Add chicken to the hot oil in batches.

9. 9

   Deep fry until cooked through, about 2 to 3 minutes.

10. 10

    Drain. Serve hot with Spicy Apricot Dipping Sauce.

11. 11

    Spicy Apricot Sauce.

12. 12

    1 cup Smucker's(R) (12 oz.) Apricot Preserves.

13. 13

    2 tablespoons cider vinegar.

14. 14

    1-2 teaspoons hot pepper sauce.

15. 15

    1 teaspoon chili powder.

16. 16

    1 clove garlic, minced.

* Per serving · 4 servings · Values may vary.

No additional tips available.