Ingredients
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1/2
-
3/4
-
1
-
1/2
-
3
-
2
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Coconut Crusted Chicken, Received from a friend , Loved this recipe It was quick and easy used Organic thin sliced chicken breast I didn’t make it with the sauce, but had it alongside a mixed greens and raspberry salad Even my Husband commented on it A keeper for our Family Meals , This recipe was easy and delicious as written Fried my chicken in an electric skillet, with peanut oil to add even more flavor Looking forward to making it again soon
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Steps
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1
Done
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Mix Cornstarch, Salt, Durkee Cayenne Pepper and Durkee Black Pepper in Shallow Bowl; Set Aside. |
|
2
Done
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Beat Egg Whites in Medium Size Mixing Bowl Until Frothy. |
|
3
Done
|
Place Coconut in a Shallow Bowl. |
|
4
Done
|
Dredge Chicken Tenders in Cornstarch Mixture; Shake Off Excess. |
|
5
Done
|
Dip Chicken in Egg Whites, Then Press Chicken Into Coconut. |
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6
Done
|
Turn Over and Press Into Coconut Again to Coat Both Sides. |
|
7
Done
|
Heat Oil in Heavy Skillet (oil Should Be About 2 Inches Deep - Add More Oil If Needed) or Deep Fat Fryer to 350 F. |
|
8
Done
|
Add Chicken to the Hot Oil in Batches. |
|
9
Done
|
Deep Fry Until Cooked Through, About 2 to 3 Minutes. |
|
10
Done
|
Drain. Serve Hot With Spicy Apricot Dipping Sauce. |
|
11
Done
|
Spicy Apricot Sauce. |
|
12
Done
|
1 Cup Smucker's (12 Oz.) Apricot Preserves. |
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13
Done
|
2 Tablespoons Cider Vinegar. |
|
14
Done
|
1-2 Teaspoons Hot Pepper Sauce. |
|
15
Done
|
1 Teaspoon Chili Powder. |
