My family and I love coconut crusted shrimp so when I found this recipe I knew we were going to love it. Not only is it fantastic it’s earth shaking! I had this horrible feeling that the recipe would be sweet since you use sweetened coconut flakes, but frying it takes away the sweetness of the coconut. You are left with a little sweet, but nothing to be concerned with. I absolutely love this recipe and so did everyone else in my family. YUMM-O!
I must admit that I wasn’t sure about the Spicy Apricot Sauce I tried it right after I made it and I didn’t think it was that great. When I tried it was the chicken I loved it. Everyone else admitted that they were unsure about the sauce also until they tried it and everyone thought it was fantastic!
- 1/2 cup cornstarch
- 3/4 teaspoon salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon fine grind black pepper
- 3 large egg whites
- 2 cups (possibly more) shredded sweetened coconut
- 1 1/2 lbs chicken tenders
- vegetable oil (for frying)
- Mix cornstarch, salt, Cayenne Pepper 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 cornstarch 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 oil in heavy skillet (oil should be about 2 inches deep – add more oil if needed) or deep fat fryer to 350º 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.
Spicy Apricot Sauce:
- 1 cup Apricot Preserves.
- 2 tablespoons cider vinegar.
- 1-2 teaspoons hot pepper sauce.
- 1 teaspoon chili powder.
- 1 clove garlic, minced.
For Spicy Apricot Sauce Mix all ingredients together