Coconut Crusted Chicken

Directions

1. 1
   Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
2. 2
   Beat egg whites in medium size mixing bowl until frothy.
3. 3
   Place coconut in a shallow bowl.
4. 4
   Dredge chicken tenders in cornstarch mixture; shake off excess.
5. 5
   Dip chicken in egg whites, then press chicken into coconut.
6. 6
   Turn over and press into coconut again to coat both sides.
7. 7
   Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350° F.
8. 8
   Add chicken to the hot oil in batches.
9. 9
   Deep fry until cooked through, about 2 to 3 minutes.
10. 10
    Drain. Serve hot with Spicy Apricot Dipping Sauce.
11. 11
    Spicy Apricot Sauce.
12. 12
    1 cup Smucker's(R) (12 oz.) Apricot Preserves.
13. 13
    2 tablespoons cider vinegar.
14. 14
    1-2 teaspoons hot pepper sauce.
15. 15
    1 teaspoon chili powder.
16. 16
    1 clove garlic, minced.