Crispy Coconut Chicken Dippers With Wowee Maui Mustard

Ingredients

• 1 cup breadcrumbs dry fine
• 1 cup flour all-purpose
• 1 teaspoon ground ginger 
• 4 servings garnish: lime wedges 
• 4 servings wowee maui mustard 
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 0.8 cup lime-flavored seltzer water 
• 4  chicken breasts boneless skinless
• 2 cups coconut or sweetened flaked
• 4 servings vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• dutch oven

Directions

1. Cut each chicken breast into 4 to 6 (1-inch) strips.
2. Whisk together flour and next 4 ingredients in a bowl.
3. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.
4. Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 35
5. Fry chicken, in batches, 2 to 3 minutes or until golden.
6. Drain on paper towels.
7. Sprinkle lightly with salt, if desired.
8. Serve with Wowee Maui Mustard.
9. Garnish, if desired.