Coconut Crusted Chicken

• 1/2 cup cornstarch
• 3/4 teaspoon salt
• 1 teaspoon durkee cayenne pepper
• 1/2 teaspoon durkee fine grind black pepper
• 3 large egg whites
• 2 cups shredded sweetened coconut
• 1 1/2 lbs chicken tenders
• vegetable oil (for frying)

1. Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
2. Beat egg whites in medium size mixing bowl until frothy.
3. Place coconut in a shallow bowl.
4. Dredge chicken tenders in cornstarch mixture; shake off excess.
5. Dip chicken in egg whites, then press chicken into coconut.
6. Turn over and press into coconut again to coat both sides.
7. Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350u0b0 F.
8. Add chicken to the hot oil in batches.
9. Deep fry until cooked through, about 2 to 3 minutes.
10. Drain. Serve hot with Spicy Apricot Dipping Sauce.
11. Spicy Apricot Sauce.
12. 1 cup Smucker's(R) (12 oz.) Apricot Preserves.
13. 2 tablespoons cider vinegar.
14. 1-2 teaspoons hot pepper sauce.
15. 1 teaspoon chili powder.
16. 1 clove garlic, minced.

cornstarch, salt, cayenne pepper, grind black pepper, egg whites, coconut, chicken tenders, vegetable oil

Taken from www.food.com/recipe/coconut-crusted-chicken-215878 (may not work)