Cayenne Coconut Crusted Chicken with Spicy Apricot Dipping Sauce

By nicla91

Ingredients

• 1/2 cup cornstarch
• 1 tsp cayenne pepper
• 3/4 tsp salt
• 1/2 tsp finely ground black pepper
• 3 large egg whites
• 2 cups sweetened shredded coconut
• 1 1/2 lbs chicken tenders
• corn oil, enough for deep-frying
• Spicy Apricot Dipping Sauce
• 1 tbsp red wine vinegar
• 1 cup apricot preserves
• 1 tsp crushed red pepper flakes

Preparation

Step 1

Mix cornstarch, cayenne pepper, salt and black pepper in a shallow bowl, set aside.
Beat egg whites in a medium mixing bowl until frothy.
Place coconut in a shallow bowl.
Dredge chicken tenders in cornstarch mixture;shake off excess. Dip chicken in the egg whites, then press into the coconut, turning to coat both sides.
Heat oil in a heavy skillet (oil should be about 2 inches deep) or in a deep-fat fryer to 350F. Add chicken to the hot oil in batches. Fry until cooked through, about 2 to 3 minutes. Transfer to a paper-towel-lined plate.
To make the spicy apricot dipping sauce, place all ingredients in a small bowl and stir to mix throughly. Serve the chicken hot with the sauce.