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Mesquite Seasoning with Butter Pepper, Red, Crushed

Cayenne Coconut Crusted Chicken

Yield: 6 servings

Reorder No. Description Amount
 Chicken: 
108413Corn Starch1/2 cup
527998Trade East Mesquite Seasoning2 Tbsp.
265454Large Eggs, whites only3 each
112747Snowflake Coconut2 cups
866636Chicken Tenderloin1 1/2 lbs.
618410Clear Soy & Corn Blend Frying OilAs needed
 Spicy Apricot Dipping Sauce: 
 Apricot Preserves1 cup
513768Trade East Crushed Red Pepper1 tsp.
157023Red Wine Vinegar1 Tbsp.

Preparation Instruction

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.