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.
- 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.
- 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.