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Cayenne Coconut Crusted Chicken

Makes: 6 servings

Corn starch gives this chicken an extra light and crunchy coating.

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Ingredients

Directions

Spicy Apricot Dipping Sauce: Combine all dipping sauce ingredients in saucepan; heat through. Set aside until ready to serve.

Cayenne Coconut Crusted Chicken:  Mix corn starch, cayenne pepper, salt and black pepper in shallow bowl; set aside.

Beat egg whites in medium size mixing bowl until frothy.

Place coconut in a 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 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.

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

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