A delightful twist on classic chicken tenders, coated in a crispy coconut crust and paired with a tangy apricot dipping sauce.
Combine the cornstarch, salt, cayenne pepper, and black pepper in a shallow bowl.
Mix the dry ingredients thoroughly to ensure even seasoning.
Beat the egg whites in a mixing bowl until frothy.
Use a whisk to achieve a frothy consistency quickly.
Place the sweetened coconut in another shallow bowl.
Spread the coconut evenly for easier coating.
Dredge each chicken tender in the cornstarch mixture, shaking off any excess.
Ensure the chicken is fully coated for a crispy crust.
Dip the chicken into the egg whites, then press into the coconut to coat both sides.
Press firmly to ensure the coconut sticks well.
Heat the vegetable oil in a skillet to 350°F.
Use a thermometer to maintain the oil temperature.
Fry the chicken in batches until golden brown and cooked through, about 2-3 minutes per side.
Avoid overcrowding the skillet to maintain oil temperature.
Drain the fried chicken on paper towels.
Pat gently to remove excess oil.
To make the dipping sauce, combine apricot preserves, cider vinegar, hot pepper sauce, chili powder, and minced garlic in a small bowl.
Mix until smooth for a consistent flavor.
Serve the chicken tenders hot with the dipping sauce on the side.
Garnish with fresh herbs for a vibrant presentation.
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