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 Thursday, July 29, 2010

RFS Recipes

RFS Recipes  Entrée - Poultry
RFS Recipes
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Triple Pepper Coconut Crusted Chicken

TRIPLE PEPPER COCONUT CRUSTED CHICKEN
6 Servings
 
Ingredients
  • 1/2 cup Cornstarch
  • 1 tsp. Culinary Secrets® Cayenne Pepper: RFS Item # 10508
  • 3/4 tsp. Salt
  • 1/2 tsp. Culinary Secrets® Ground White Pepper: RFS Item # 24120
  • 1/2 tsp. Culinary Secrets® Regular Ground Black Pepper: RFS Item # 24108
  • 3 Large Eggs – whites only
  • 2 cups Coconut, shredded, sweetened
  • 1-1/2 lbs. SilverBrook Clipped Chicken tenders: RFS Item # 20814
  • 1 cup Spicy Apricot Dipping Sauce
  • EverFry Clear Oil: RFS Item # 16198
Directions
  1. Spicy Apricot Dipping Sauce
    2. Combine 1 cup Apricot preserves, 1 tsp. Culinary Secrets® Crushed Red Pepper and 1 Tbsp. of Red wine in saucepan; heat through.
  2. Mix cornstarch, Culinary Secrets® Cayenne Pepper, salt, Culinary Secrets® Ground White Pepper and Regular Grind Black Pepper in a shallow bowl; set aside.
  3. Beat egg whites in medium size mixing bowl until frothy.
  4. Place coconut in a shallow bowl.
  5. Dredge SilverBrook 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.
  6. Deep fry chicken at 350°F until cooked through, about 2 to 3 minutes.
  7. Drain. Serve hot with Spicy Apricot Dipping Sauce.

   
        
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