1/2 cup cornstarch
3/4 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
3 large egg whites
2 cups shredded sweetened coconut
1 1/2 lbs chicken tenders
vegetable oil (for frying)
Mix cornstarch, salt, Cayenne Pepper 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 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 or deep fat fryer to 350º F.
Add chicken to the hot oil in batches.
fry until cooked through, about 2 to 3 minutes.
Drain. Serve hot with Spicy Apricot Dipping Sauce.