Winner of Southern Living Magazine recipe contest.

Scale

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

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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.

Unsweetened coconut works well, too. I like Bob’s Red Mill unsweetened shredded coconut