Cayenne Coconut Crusted Chicken
Yield: 6 servings
| ||Chicken:|| |
|108413||Corn Starch||1/2 cup|
|527998||Trade East Mesquite Seasoning||2 Tbsp.|
|265454||Large Eggs, whites only||3 each|
|112747||Snowflake Coconut||2 cups|
|866636||Chicken Tenderloin||1 1/2 lbs.|
|618410||Clear Soy & Corn Blend Frying Oil||As needed|
| ||Spicy Apricot Dipping Sauce:|| |
| ||Apricot Preserves||1 cup|
|513768||Trade East Crushed Red Pepper||1 tsp.|
|157023||Red Wine Vinegar||1 Tbsp.|
Wash Hands. Mix corn starch and Trade East Mesquite Seasoning in shallow bowl; set aside. Beat egg whites in medium size mixing bowl until frothy.Place coconut in a separate shallow bowl. Dredge chicken tenders in corn starch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides. Heat deep fat fryer to 350º F. Add chicken to the hot oil in batches. Deep fry until cooked through, about 2 to 3 minutes. Drain. Serve hot with Spicy Apricot Dipping Sauce. Combine all Spicy Apricot Dipping Sauce ingredients in saucepan; heat through.
Variations: 1-1/2 tablespoons Trade East Cajun Seasoning can be substituted for the Mesquite Seasoning.