May 24, 2012


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! 

Ingredients:
  • 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)

Directions:
  1. Mix cornstarch, salt, Cayenne Pepper and Black Pepper in shallow bowl; set aside.
  2. Beat egg whites in medium size mixing bowl until frothy.
  3. Place coconut in a shallow bowl.
  4. Dredge chicken tenders in cornstarch mixture; shake off excess.
  5. Dip chicken in egg whites, then press chicken into coconut.
  6. Turn over and press into coconut again to coat both sides.
  7. Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
  8. Add chicken to the hot oil in batches.
  9. Deep fry until cooked through, about 2 to 3 minutes.
  10. 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 






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