Indulge in a tropical culinary adventure with our delectable Coconut Chicken Tenders and Maui Wowee Dipping Sauce. These crispy, golden-brown chicken tenders are coated in a flavorful blend of coconut flakes, panko breadcrumbs, and aromatic spices, then baked to perfection. Dip each tender into the vibrant Maui Wowee Dipping Sauce, a sweet and tangy concoction of pineapple, orange, and ginger, for a taste of paradise in every bite. This zesty sauce also doubles as a delectable marinade for the chicken, infusing it with tropical flavors that will tantalize your taste buds. Additionally, discover a collection of equally tempting recipes within the article, including a refreshing Pineapple-Orange Slaw, a creamy Coconut Rice, and a luscious Coconut-Pineapple Upside-Down Cake. These culinary creations will transport you to a tropical oasis, leaving you feeling satisfied and refreshed.
Let's cook with our recipes!
OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
- Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
- For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
- To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
COCONUT CHICKEN TENDERS WITH MAUI WOWEE DIPPING SAUCE
Make and share this Coconut Chicken Tenders With Maui Wowee Dipping Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Maui Wowee Dipping Sauce: Mix all ingredients together. Serve with Coconut Chicken Tenders.
WOWIE MAUI CHICKEN
With a delicious tropical flavor this dish is easy to make and low fat too! This recipe is all over the internet so it is difficult to say where it originated - but this is my version. The original recipe has 3/4 cup chopped green onions that you add in the last 5 minutes of cooking. I don't use green onions for ANYTHING, so part of my modification was to leave those out. Throw them in if you are so inclined!
Provided by Sooz Cooks
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
- Cook chicken in olive until browned.
- Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
- Add remaining ingredients and stir well. Bring to boil.
- Reduce heat to med-low.
- Cover and simmer for 25 minutes until rice is tender.
- Serve immediately.
Nutrition Facts : Calories 403.8, Fat 4.3, SaturatedFat 0.8, Cholesterol 45.6, Sodium 866.7, Carbohydrate 65.4, Fiber 2.4, Sugar 23.1, Protein 25.1
COCONUT CHICKEN TENDERS
Make and share this Coconut Chicken Tenders recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your "wet" mixture is well incorporated. In another bowl, mix coconut and panko crumbs.
- Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2″ of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix.
- Set each coated chicken on a cookie cooling rack.
- Fry each tender for 6-8 minutes until golden brown.
- Serve with a Honey Marmalade dipping sauce - Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed.
Nutrition Facts : Calories 857.9, Fat 20.1, SaturatedFat 10.9, Cholesterol 211, Sodium 712, Carbohydrate 109.2, Fiber 4.1, Sugar 78.5, Protein 60.6
BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
Tips:
- For the best flavor, use fresh coconut milk. If you don't have fresh coconut milk on hand, you can use canned coconut milk instead. Just be sure to shake the can well before opening.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs. Just be sure to toast them in a pan with a little bit of butter or oil before using them.
- To make the chicken tenders extra crispy, double-coat them in the breadcrumb mixture. This will help them to stay crispy even after they've been baked.
- Be careful not to overcook the chicken tenders. They should be cooked through, but still juicy. Overcooked chicken tenders will be dry and tough.
- Serve the chicken tenders with your favorite dipping sauce. The Maui Wowee dipping sauce is a great option, but you can also use your favorite barbecue sauce, honey mustard, or ranch dressing.
Conclusion:
These coconut chicken tenders are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight dinner. The Maui Wowee dipping sauce is the perfect complement to the chicken tenders, but you can also use your favorite dipping sauce. These chicken tenders are sure to be a hit with everyone who tries them!
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