Crispy Coconut Chicken Dippers With Wowee Maui Mustard
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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)
- Wowee Maui Mustard
- 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.
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