Coconut Chicken Tenders with Maui Wowee Dipping Sauce
Crispy, golden coconut chicken tenders paired with a tropical Maui Wowee dipping sauce deliver the ultimate flavor-packed snack or meal! These delicious tenders are coated in a crunchy blend of panko breadcrumbs and sweetened shredded coconut, then fried to perfection for a satisfying crunch with every bite. The accompanying Maui Wowee sauce—a creamy, tangy, and slightly spicy blend of mayo, pineapple juice, honey, soy sauce, and sriracha—elevates the dish with its island-inspired vibe. Ready in just 35 minutes, this recipe is perfect for weeknight dinners, party appetizers, or game-day spreads. Serve them hot with the zesty dipping sauce and watch them disappear fast! Try these coconut chicken tenders for a taste of tropical paradise in your kitchen.
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Recipe Information
Ingredients
- 1 lb Chicken tenders
- 0.75 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 large Eggs
- 2 tbsp Milk
- 1 cup Panko breadcrumbs
- 1 cup Sweetened shredded coconut
- 2 cups Vegetable oil
- 0.5 cup Mayonnaise
- 3 tbsp Pineapple juice
- 1 tbsp Honey
- 1 tsp Soy sauce
- 0.25 tsp Sriracha
Instructions
Begin by preparing your breading station. In the first shallow bowl, mix the flour, salt, black pepper, and garlic powder together.
In the second shallow bowl, whisk the eggs and milk until well combined.
In the third shallow bowl, combine the panko breadcrumbs and shredded coconut.
Pat the chicken tenders dry with paper towels. Dredge each piece of chicken in the flour mixture, ensuring it is fully coated, then shake off any excess flour.
Next, dip the floured chicken tenders into the egg mixture, allowing any extra egg to drip off before transferring them to the coconut breadcrumb mixture.
Press the chicken into the breadcrumb mixture, ensuring each tender is fully and evenly coated with the coconut and panko.
In a deep skillet or pot, heat the vegetable oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping in a small piece of bread—it should sizzle and turn golden in about 30 seconds.
Carefully place the coated chicken tenders in the hot oil, working in batches to avoid overcrowding. Fry each tender for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
Remove the chicken tenders from the oil using tongs or a slotted spoon, and let them drain on a plate lined with paper towels.
To make the Maui Wowee Dipping Sauce, whisk together the mayonnaise, pineapple juice, honey, soy sauce, and sriracha in a small bowl until smooth and well incorporated.
Serve the hot, crispy coconut chicken tenders on a platter alongside the Maui Wowee Dipping Sauce. Enjoy!
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 13.6 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
