Crunchy Coconut Chicken with Spicy Apricot Sauce

Ingredients:
½ cup All purpose flour
½ t salt
1 t cayenne pepper
½ t black pepper
3 large egg whites
1 cup shredded sweetened coconut
1½ lbs chicken tenders
½ cup Peanut oil or coconut oil; for frying
¼ cup coconut milk
1 cup panko bread crumbs

Spicy Apricot Sauce, for dipping:
1 cup Apricot preserves
2 T cider vinegar
1-2 teaspoons hot pepper sauce (Sriracha)
1 t chili powder
2 clove garlic, minced

Instructions:
Cut chicken into strips, cutting diagonally so the ends are not too small. Prepare three separate bowls for breading your chicken. In the fist bowl, combine flour, salt, cayenne pepper and black pepper. In the second bowl, whisk eggs and milk together. In the third, stir panko bread crumbs and coconut together, Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil. Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut. Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown, place them on a paper towel to drain, and once I’m done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is) Last but not least serve immediately with your apricot chili sauce..

For the Spicy Apricot Sauce: Take all of the ingredients, and mix them in a small bowl, stirring well to combine. Chill if desired.

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