Crispy Coconut Chicken Dippers With Wowee Maui Mustard

Crispy Coconut Chicken Dippers With Wowee Maui Mustard

Southern Living SEPTEMBER 2005

  • Yield: Makes 4 servings
  • Prep time: 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)
  • 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.