Ingredients:

• ½ cup cornstarch
• ¾ tsp. Salt
• 1 tsp. Durkee Cayenne Pepper
• ½ tsp. Durkee Fine Grind Black Pepper
• 3 large egg whites
• 2 cups shredded, sweetened Coconut
• 1 ½ 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 350º 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.