1 cup apricot preserves
1 tablespoon red wine vinegar
1 teaspoon Crushed Red Pepper
1-1/2 pounds (1-1/4 kg) chicken tenders
1/2 cup corn starch
1 teaspoon Cayenne Pepper
3/4 teaspoon salt
1/2 teaspoon Black Ground Pepper
3 large egg whites
2 cups sweetened shredded coconut
For deep frying, enough corn oil
Spicy Apricot Dipping Sauce:
Combine all dipping sauce ingredients in saucepan; heat through. Set aside until ready to serve.
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.