Photograph & Recipe via thehealthyfoodie. I’m a huge foodie and have  a passion for cooking and it has been something I’ve done since I was a little girl. Cooking is definitely an art form and is one of the ways for me to creatively express myself and serve the ones I love.  So that hand in hand means I’m always cooking old family recipes and on the hunt for new recipes. Who knows maybe one day I will open up my only little food spot ;).  Here is a recipe I found on this awesome blog that I haven’t tried yet, but I can’t wait to cook it, Cayenne Coconut Chicken Tenders (can be fried or baked) served with oven baked fries, pineapple chutney, and spicy coleslaw…yummmmm!


  • YIELD: 4 servings
  • COURSE: Main Dishes

Cayenne Coconut  Chicken via thehealthyfoodie


  • 1/2 cup Corn Starch
  • 1 teaspoon Spice Islands® Cayenne Pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon Spice Islands Fine Grind Black Pepper
  • 3 egg whites
  • 2 cups sweetened shredded coconut
  • 1 1/2 pounds chicken tenders
  • Mazola® Corn Oil for deep frying

Spicy Apricot Dipping Sauce:

  • 1 cup apricot preserves
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Spice Islands Crushed Red Pepper


  • MIX corn starch, cayenne pepper, salt and black pepper in shallow bowl; set aside. Beat egg whites in medium size mixing bowl until frothy. Place coconut in a separate shallow bowl.DREDGE chicken tenders in corn starch 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 2 to 3 inches of oil in a deep pot over medium heat to 350°F. Add chicken to the hot oil in batches. Deep fry until cooked through, about 2 to 3 minutes. Transfer chicken to paper towel lined plate to drain.SERVE hot with Spicy Apricot Dipping Sauce.To make Spicy Apricot Dipping Sauce: Combine dipping sauce ingredients in a small bowl. Stir to mix thoroughly.


Pineapple Chutney

  • Half a pineapple, in bite size pieces
  • 1 small onion, diced
  • 5 or 6 small sweet peppers, sliced
  • 2 celery ribs, sliced
  • 2 tbsp ginger, chopped
  • 2 tbsp rice vinegar
  • 2 tbsp liquid honey
  • 1 tsp sesame oil
  • ½ cup of water
  • Pinch cayenne pepper
  • Salt, pepper to taste


  • ­Cook the onions, peppers, ginger and celery over medium heat, until tender, about 5 minutes.
  • ­Add pineapple along with the rest of the ingredients and simmer for about 10-15 minutes, until pineapple is cooked and liquid has evaporated.

Spicy Coleslaw

  • 1½ pound green cabbage, shredded
  • 2 raw beets, peeled and grated


  • ¼ cup low fat plain yogurt
  • 3 tbsp buttermilk
  • 2 tbsp apple cider vinegar
  • 1½ tbsp liquid honey
  • 1 tbsp hot Dijon mustard


  • Mix all ingredients of the dressing together and add cabbage. Stir to combine.
  • Add grated beets without stirring. Leave in the refrigerator to marinate for at least 2 hours.
  • When ready to serve, stir lightly just to incorporate beets.


Photography & recipe via Sonia thehealthyfoodie