Cayenne Coconut Crusted Chicken - cooking recipe

Ingredients

Chicken
1 1/2 lbs chicken tenders
1/2 cup argo cornstarch
1 teaspoon spice islands cayenne pepper
3/4 teaspoon salt
1/2 teaspoon spice islands fine grind black pepper
3 large egg whites
2 cups sweetened flaked coconut
enough for deep frying mazola corn oil
Spicy Apricot Dipping Sauce
1 tablespoon red wine vinegar
1 cup apricot preserves
1 teaspoon spice islands crushed red pepper flakes

Preparation

Mix cornstarch, cayenne pepper, salt and black pepper inches.
shallow bowl; set aside.
Beat egg whites in medium size mixing bowl until frothy.
Place coconut in a shallow bowl.
Dredge chicken tenders in cornstarch 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 oil in heavy skillet (oil should be about 2 inches deep; add more oil if needed) or deep fat fryer to 350\u00b0 F.
Add chicken to the hot oil in batches. Deep fry until cooked through, about 2 to 3 minutes. Transfer chicken to paper towel lined plate to drain. Serve hot with Spicy Apricot Dipping Sauce.
To make Spicy Apricot Dipping Sauce: Combine dipping sauce ingredients in a small bowl. Stir to mix thoroughly.