Cayenne Coconut Crusted Chicken

*from Durkee

• 1/2 c cornstarch
• 3/4 tsp salt
• 1 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 3 egg whites
• 2 c coconut flakes
• 1-1/2 lb chicken tenders
• 4 c vegetable oil
• 1 c apricot preserves
• 1 tsp crushed red pepped
• 1 tbsp orange juice

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; set aside.
3. Place coconut in a shallow bowl.
4. Dredge chicken tenders in cornstarch mixture; shake off excess.
5. Dip chicken in egg white, then press chicken into coconut, coating all sides.
6. Heat oil in heavy skillet (oil should be 2 inches deep) or deep fat fryer to 350.
7. Deep fry chicken until cooked through, about 2-3 minutes.
8. Transfer chicken to paper towel lined plate to drain.
9. Combine preserves, crushed red pepper and juice in small saucepan; heat until warm.
10 Serve chicken with warm apricot dipping sauce.
Makes 6 servings.