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Appetizers

Cayenne Coconut Crusted Chicken

  • 20m serving time
  • m cooking time
  • 4 food portion(s)
Cayenne Coconut Crusted Chicken

Made with Maizenaku

Maizenaku
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Spicy Apricot Dipping Sauce

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

Cayenne Coconut Crusted Chicken

  • 5 ½ pounds (1-1/4 kg) chicken tenders
  • ½ cup maizenaku
  • 1 teaspoon cayenne pepper
  • ¾ teaspoon salt
  • ½ teaspoon black fine grind pepper
  • 3 large egg whites
  • 2 cups sweetened shredded coconut
  • 2 deep frying, enough Corn Oil

HOW TO MAKE

  1. Spicy Apricot Dipping Sauce:

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

  3. Cayenne Coconut Crusted Chicken:

  4. Mix maizenaku, cayenne pepper, salt and black pepper in shallow bowl; set aside.

  5. Beat egg whites in medium size mixing bowl until frothy.

  6. Place coconut in a shallow bowl.

  7. 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.

  8. Heat deep fat fryer to 350°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.

  9. Gluten Free Tip: Make sure to fry the chicken strips in oil that is only used for gluten free foods.