Description
Winner of Southern Living Magazine recipe contest.
Ingredients
Scale
4 boneless skinless chicken breastsÂ
1 cup flourÂ
1 teaspoon saltÂ
1 teaspoon ground gingerÂ
1/2 teaspoon pepperÂ
3/4 cup lime-flavored seltzer waterÂ
2 cups sweetened flaked coconut *
1 cup fine dry breadcrumbÂ
vegetable oil ( for frying)Â
salt (optional)Â
Â
Maui Wowee Dipping Sauce
1 (8 ounce) can crushed pineapple, drainedÂ
1/2 cup red pepper jellyÂ
3 tablespoons whole grain mustardÂ
Instructions
- 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 Dipping Sauce.
- To make the dipping sauce simply mix all the ingredients together in a bowl.
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Notes
Unsweetened coconut works well, too. I like Bob’s Red Mill unsweetened shredded coconut
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: chicken
- Method: frying
- Cuisine: American
Keywords: main dish, appetizer, deep fry, winner, kid-friendly, dipping sauce, Southern Living