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Durkee's Cayenne
Coconut Crusted Chicken


  • cup cornstarch
  • tsp. Salt
  • 1 tsp. Durkee Cayenne Pepper
  • tsp. Durkee Fine Grind Black Pepper
  • 3 large egg whites
  • 2 cups shredded, sweetened Coconut
  • 1 lbs. Chicken tenders
  • Vegetable oil for frying


  • Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee 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 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.

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