Cayenne Coconut Crusted Chicken

Makes 6 servings

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

1-1/2 pounds chicken tenders

1/2 cup Argo® Corn Starch

1 teaspoon cayenne pepper

3/4 teaspoon salt

1/2 teaspoon black fine grind pepper

3 large egg whites

2 cups sweetened shredded coconut

Oil for deep frying

1/4 cup corn syrup, light or dark

Peanut Dipping Sauce

1/4 cup corn syrup, light or dark

1 teaspoon corn oil

1 teaspoon dark sesame oil

1/4 cup finely chopped onion

1 clove garlic clove, minced

1/2 teaspoon grated fresh ginger

1/4 teaspoon crushed red pepper

1/2 cup peanut butter

1 tablespoon soy sauce

1 tablespoon cider vinegar

2/3 cup milk

Spicy Apricot Dipping Sauce

1 cup apricot preserves

1 tablespoon red wine vinegar

1 teaspoon red crushed pepper

Directions

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

OR

Peanut Dipping Sauce:

Heat corn and sesame oils in a small saucepan over medium heat; add onion, garlic, ginger and crushed red pepper. Stirring constantly, cook 3 to 4 minutes or until onion is tender.

Stir in peanut butter, corn syrup, soy sauce and vinegar until smooth. Gradually stir in milk. Stirring constantly, bring to a boil, then remove from heat.

Serve as dipping sauce for beef, pork or chicken kabobs.

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.