Crispy Coconut Chicken Dippers With Wowee Maui Mustard

• 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

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 Mustard. Garnish, if desired.

chicken breasts, flour, salt, ground ginger, pepper, limeflavored seltzer water, coconut, breadcrumbs, vegetable oil, salt, lime wedges

Taken from www.myrecipes.com/recipe/crispy-coconut-chicken-dippers-with-wowee-maui-mustard (may not work)