Cayenne Coconut Crusted Chicken

Cayenne Coconut Crusted Chicken

Argo Logo

Courtesy of Argo Foodservice

Cayenne Coconut Crusted Chicken

Makes 6 servings

Spicy Apricot Dipping Sauce Ingredients:

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

Cayenne Coconut Crusted Chicken

  • 1-1/2 lbs. fresh chicken tenders
  • 1/2 cup gluten-free 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 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. Add chicken to the hot oil in batches. Fry until cooked through. Drain. Serve hot with Spicy Apricot Dipping Sauce.

<< Back to Recipes