Coconut Chicken Tenders With Maui Wowee Dipping Sauce

• 4 boneless skinless chicken breasts
• 1 cup 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 breadcrumb
• vegetable oil (for frying)
• salt (optional)
• Maui Wowee Dipping Sauce
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup red pepper jelly
• 3 tablespoons whole grain mustard

1. Cut each chicken breast into 4 to 6 (1-inch) strips.
2. 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.
3. Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350u0b0.
4. 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 Dipping Sauce.
5. Maui Wowee Dipping Sauce: Mix all ingredients together. Serve with Coconut Chicken Tenders.

chicken breasts, flour, salt, ground ginger, pepper, limeflavored seltzer water, coconut, breadcrumb, vegetable oil, salt, wowee dipping sauce, pineapple, red pepper, whole grain mustard

Taken from www.food.com/recipe/coconut-chicken-tenders-with-maui-wowee-dipping-sauce-140903 (may not work)