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By January 29, 2022February 9th, 2022No Comments

Cayenne Coconut Crusted Chicken

With Mazola® Corn Oil

Serving Size Icon

SERVING SIZE

4 entree servings OR 8 appetizer servings

Total Time Icon

TOTAL TIME

23 minutes

Skill Level Icon

SKILL LEVEL

Intermediate

Ingredients:

Spicy Apricot Dipping Sauce:

  • 1 cup apricot preserves
  • 1 tablespoon red wine vinegar
  • 1 teaspoon red crushed pepper

Cayenne Coconut Crusted Chicken:

  • 1-1/2 pounds (1-1/4 kg) chicken tenders
  • 1/2 cup Fleischmann’s Corn Starch
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon black fine grind pepper
  • 3 large egg whites
  • 2 cups sweetened shredded coconut
  • For deep frying, enough Mazola Corn Oil

Instructions:

Spicy Apricot Dipping Sauce:

  1. Combine all dipping sauce ingredients in saucepan; heat through.
  2. Set aside until ready to serve.

Cayenne Coconut Crusted Chicken:

  1. Mix corn starch, cayenne pepper, salt and 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 corn starch 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 deep fat fryer to 350°F.
  8. Add chicken to the hot oil in batches.
  9. Deep fry until cooked through, about 2 to 3 minutes
  10. Drain.
  11. Serve hot with Spicy Apricot Dipping Sauce.
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