Coconut Macadamia Chicken with Pineapple-Honey Mustard Dipping Sauce
- Salad oil for frying
- 2 lb chicken breasts
- Flour
- Salt and pepper to taste
- 1 cup buttermilk baking mix
- 3/4 cup water
- 1/4 cup coconut milk
- 1 1/2 cups panko (Japanese flour meal)
- 1/2 cup flaked coconut
- 1/2 cup chopped macadamia nuts
- 1 cup pineapple preserves
- 1/2 cup honey
- 1 teaspoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon lime juice
- 1 teaspoon hot pepper sauce