Coconut Crusted Chicken with Apricot Dipping Sauce
Yield: 8-12 appetizer or 4 entrée servings
Cook Time: 2-3 minutes
Tips: Chicken tenders or chicken breasts cut into appetizer or entrée size strips may be used. Amount of servings can be adjusted by size of chicken pieces (larger chicken pieces produce less servings, while smaller chicken pieces produce more servings). Larger chicken pieces may take slightly longer to cook through.
Suggestion: May be served as an appetizer or an entrée.
Ingredients
- Chicken
- 1/2 cup cornstarch
- 1 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1/2 teaspoon finely ground black pepper
- 3 large egg whites
- 2 cups sweetened shredded coconut
- 1 1/2 lbs. chicken strips (packaged pre-cut or cut from boneless
- skinless chicken breasts)
- corn, canola or peanut oil for deep-frying
-
Apricot Dipping Sauce
- 1 tablespoon red wine vinegar
- 1 cup apricot preserves
- 1 teaspoon crushed red pepper flakes
Directions
Chicken
Place coconut in a shallow bowl and place near cooking area. In a separate shallow bowl, add cornstarch, cayenne pepper,
salt and black pepper and stir or whisk until blended. Place cornstarch mixture next to bowl of coconut. In a separate medium mixing bowl, beat egg whites until frothy but not stiff. Place next to bowl of cornstarch.
If using boneless, skinless chicken breasts, cut into 2-3-inch-long by 3/4 to 1-inch wide strips. Dredge chicken pieces in the cornstarch mixture, then shake off excess. Dip chicken pieces in egg whites, then press into the coconut, turning to coat all sides. Place on a baking sheet near cooking area to have ready for frying.
Heat oil in a heavy skillet (oil should be about 2 inches deep) or a deep-fat-fryer to 350°F. Add coated chicken pieces to the hot oil in batches, allowing some space in between chicken pieces. Fry chicken, turning as necessary to brown all sides. Fry until cooked through (about 2-3 minutes per batch). Transfer to a paper towel-lined plate to drain. Serve hot with Apricot Dipping Sauce (recipe follows).
Place all ingredients in a small bowl mix until well blended. Cover and store leftover sauce in the refrigerator.
If using boneless, skinless chicken breasts, cut into 2-3-inch-long by 3/4 to 1-inch wide strips. Dredge chicken pieces in the cornstarch mixture, then shake off excess. Dip chicken pieces in egg whites, then press into the coconut, turning to coat all sides. Place on a baking sheet near cooking area to have ready for frying.
Heat oil in a heavy skillet (oil should be about 2 inches deep) or a deep-fat-fryer to 350°F. Add coated chicken pieces to the hot oil in batches, allowing some space in between chicken pieces. Fry chicken, turning as necessary to brown all sides. Fry until cooked through (about 2-3 minutes per batch). Transfer to a paper towel-lined plate to drain. Serve hot with Apricot Dipping Sauce (recipe follows).
Apricot Dipping Sauce
Place all ingredients in a small bowl mix until well blended. Cover and store leftover sauce in the refrigerator.