Mmmmm .... coconut! This fantastic new product has a flavor of vanilla and coconut, plus a crunch that will satisfy a sweet yearning for something crunchy. Obviously, this is a treat that you can just munch by the mouthfuls, but we thought we'd experiment with a bit of a twist on Southern fried chicken strips!

We've all heard of coconut shrimp, but this was a new twist on a classic southern dish for us to try – appealing to our roots (we're based in the South!) as well as our desire for something with a crunch and taste of sweetness.

TIP: If you do not have cornstarch, you can use AP Flour instead.

TIP: For a spicier kick, add some Sriracha to your sauce and extra cayenne to your cornstarch mixture!

Check out the video for step-by-step instructions:


  • 1/2 c cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon Durkee cayenne pepper
  • 1/2 teaspoon Durkee fine grind black pepper
  • 3 large egg whites
  • 2 cup Sunsweet shredded sweetened coconut
  • 1 1/2 lbs chicken tenders
  1. Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in a shallow bowl; set aside.
  2. Beat egg whites in medium sized mixing bowl until frothy.
  3. Place coconut in a shallow bowl.
  4. Dredge chicken tenders in cornstarch mixture; shake off excess.
  5. Dip chicken in egg whites, then press chicken into coconut.
  6. Turn over and press into coconut again to coat both sides.
  7. Heat oil in a heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350 degrees F.
  8. Add chicken to the hot oil in batches.
  9. Deep fry until cooked through, about 2 to 3 minutes.

Dipping Sauce


  • 3/4 cup real mayo
  • 1 tablespoon yellow mustard
  • 1 1/2 teaspoons lemon juice
  • 3 tablespoons honey
  • 2 tablespoons honey BBQ sauce*
  • salt and pepper
  • *Use GF BBQ sauce for GF version


Whisk all ingredients together. Add a pinch of salt and pepper, taste and adjust any of the ingredients to personal preference.



Share Your Thoughts