Crispy Coconut Chicken Dippers With Wowee Maui Mustard

Prep: 15 min., Fry: 3 min. per batch

Yield: Makes 4 servings

Ingredients

• 4  boneless, skinless chicken breasts
• 1  cup  all-purpose flour
• 1  teaspoon  salt
• 1  teaspoon  ground ginger
• 1/2  teaspoon  pepper
• 3/4  cup  lime-flavored seltzer water
• 2  cups  sweetened flaked coconut
• 1  cup  fine, dry breadcrumbs
• vegetable oil
• Salt (optional)
• Wowee Maui Mustard
• Garnish: lime wedges

Preparation

Cut each chicken breast into 4 to 6 (1-inch) strips.

Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.

Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.

Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Mustard. Garnish, if desired.