Serve these tasty chicken dippers with Wowee Maui Mustard.
4 boneless, skinless chicken breasts each cut into 4-6 (1 inch) strips
1 c. all-purpose flour
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. pepper
3/4 c. lemon lime soda
2 c. sweetened flaked coconut
1 c. fine, dry breadcrumbs
vegetable oil
Wowee Maui Mustard
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 brown. Drain on a wire rack over paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Mustard. Makes about 4 servings.
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