Crispy Coconut Chicken Dippers With Wowee Maui Mustard

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Fry: 3 Minutes


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)
Garnish: lime wedges


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.

Lisa Keys, Middlebury, Connecticut,

Southern Living

September 2005
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