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Cayenne Crusted Coconut Chicken

Argo Logo Courtesy of Argo Foodservice

Cayenne Crusted Coconut Chicken

Makes 6 servings
Deep Fry Time: 2 to 3 minutes

Spicy Apricot Dipping Sauce Ingredients:

  • 1 cup apricot preserves
  • 1 Tbsp. red wine vinegar
  • 1 tsp. Durkee® Crushed Red Pepper

Cayenne Coconut Crusted Chicken Ingredients:

  • 1-1/2 lbs. chicken tenders
  • 1/2 cup corn starch
  • 1 tsp. Durkee® Cayenne Pepper
  • 3/4 tsp. salt
  • 1/2 tsp. Durkee® Ground Black Pepper
  • 3 large egg whites
  • 2 cups sweetened shredded coconut
  • Oil for deep frying


  1. Combine all dipping sauce ingredients in saucepan; heat through.  Set aside until ready to serve.
  2. Mix corn starch, cayenne pepper, salt and black pepper in shallow bowl; set aside.
  3. Beat egg whites in medium size mixing bowl until frothy.
  4. Place coconut in a shallow bowl.
  5. 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.
  6. 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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