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.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Begin by preparing your breading station. In the first shallow bowl, mix the flour, salt, black pepper, and garlic powder together.

Step 2

In the second shallow bowl, whisk the eggs and milk until well combined.

Step 3

In the third shallow bowl, combine the panko breadcrumbs and shredded coconut.

Step 4

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.

Step 5

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.

Step 6

Press the chicken into the breadcrumb mixture, ensuring each tender is fully and evenly coated with the coconut and panko.

Step 7

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.

Step 8

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).

Step 9

Remove the chicken tenders from the oil using tongs or a slotted spoon, and let them drain on a plate lined with paper towels.

Step 10

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.

Step 11

Serve the hot, crispy coconut chicken tenders on a platter alongside the Maui Wowee Dipping Sauce. Enjoy!

Nutrition Facts

Serving size	(1457.3g)

Amount per serving	% Daily Value*
Calories	6964.7

Total Fat 620.7g	0%
Saturated Fat 108.1g	0%
Polyunsaturated Fat 268.8g
Cholesterol 719.1mg	0%
Sodium 6287.3mg	0%
Total Carbohydrate 273.6g	0%
Dietary Fiber 13.9g	0%
Total Sugars 61.7g
Protein 125.2g	0%

Vitamin D 95.0IU	0%
Calcium 218.6mg	0%
Iron 13.3mg	0%
Potassium 1640.5mg	0%

*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.

Source of Calories

Fat: 77.8%

Protein: 7.0%

Carbs: 15.2%