If you’re looking for a delicious twist on classic chicken tenders, look no further than these Coconut Macadamia Chicken Tenders. With a crunchy coconut and macadamia nut coating, every bite is a tropical adventure. Serve them with a zesty red pepper jelly dipping sauce, and you’ve got a dish that’s perfect for any occasion—be it a weeknight dinner or a festive gathering. These tenders are not just mouthwatering; they are also incredibly easy to prepare, making them a go-to for busy cooks and food enthusiasts alike.
Why It’s My Go-To
These Coconut Macadamia Chicken Tenders have quickly become a staple in my kitchen. They are the perfect blend of savory and sweet, with the crunchiness of coconut and macadamia nuts creating a satisfying texture. The chicken remains juicy and tender inside, while the crispy coating adds an irresistible crunch. Plus, the accompanying sauce—a delightful mix of red pepper jelly and fresh peaches—is a burst of flavor that elevates the dish to a whole new level. Whether I’m serving them at a family gathering or enjoying a cozy night in, these tenders never disappoint.
Ingredient Checklist
- 1.25 pounds chicken tenders
- 1 cup unsweetened shredded coconut
- 1 cup macadamia nuts, finely chopped
- 1 cup panko crumbs
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1 egg
- 1 cup milk
- Cooking spray
- ½ cup red pepper jelly
- ½ cup finely diced fresh peach
- 1 teaspoon Creole mustard
- 2 teaspoons horseradish
Recommended Tools
- Baking sheet: A sturdy baking sheet for even cooking.
- Mixing bowls: For breading and mixing the sauce.
- Whisk: To mix the egg and milk smoothly.
- Measuring cups and spoons: To ensure precise measurements of ingredients.
- Food processor: To finely chop macadamia nuts quickly.
Coconut Macadamia Chicken Tenders Made Stepwise
Step 1: Prepare the Chicken
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray. Pat the chicken tenders dry with a paper towel and season them with salt and pepper.
Step 2: Set Up the Breading Station
Create a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the egg and milk until well combined. In the third bowl, mix the shredded coconut, finely chopped macadamia nuts, and panko crumbs.
Step 3: Bread the Chicken
Dredge each chicken tender in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing the excess to drip off, and finally coat it with the coconut-macadamia mixture. Press gently to ensure the coating sticks well. Place the breaded tenders on the prepared baking sheet.
Step 4: Bake the Tenders
Lightly spray the tops of the chicken tenders with cooking spray to promote browning. Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the coating is golden brown and crispy.
Step 5: Prepare the Dipping Sauce
While the chicken tenders are baking, prepare the dipping sauce. In a small bowl, combine the red pepper jelly, finely diced fresh peach, Creole mustard, and horseradish. Mix well and set aside.
Step 6: Serve
Once the chicken tenders are done baking, remove them from the oven and let them cool slightly before serving. Arrange the coconut macadamia chicken tenders on a platter alongside the peach dipping sauce. Enjoy!
Holiday & Seasonal Touches
- For a summer barbecue, serve these tenders with a refreshing mango salsa.
- During the holidays, incorporate festive spices like cinnamon and nutmeg into the breading for a seasonal twist.
- Add a sprinkle of lime zest to the dipping sauce for a bright, zesty flavor that pairs beautifully with the chicken.
- Use seasonal fruits like diced apples or pears in the dipping sauce for a fall-inspired variation.
What I Learned Testing
- Consistency is key when breading the chicken tenders; make sure each piece is evenly coated for the best results.
- Using unsweetened shredded coconut helps balance the sweetness of the red pepper jelly and fresh peaches.
- Experimenting with different nuts can yield interesting flavor profiles; try using almonds or cashews for a unique twist.
- Letting the tenders rest after baking allows the coating to set, ensuring a crunchier experience.
Meal Prep & Storage Notes
These Coconut Macadamia Chicken Tenders are perfect for meal prep! You can bread them ahead of time and store them in the refrigerator for up to 24 hours before baking. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain their crispiness. You can also freeze the breaded but uncooked tenders for up to 2 months. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
FAQ
Can I use chicken breasts instead of tenders?
Absolutely! You can cut chicken breasts into strips to create your own tenders. Just be sure to adjust the cooking time as needed, as they may take a little longer to cook through.
Can I make these chicken tenders gluten-free?
Yes, you can substitute the all-purpose flour and panko crumbs with gluten-free alternatives. Use a gluten-free flour blend and gluten-free breadcrumbs to keep this dish gluten-free.
What can I serve with Coconut Macadamia Chicken Tenders?
These tenders pair well with a variety of sides! Consider serving them with a fresh salad, sweet potato fries, or a tropical fruit salsa for a complete meal.
Can I bake the tenders instead of frying them?
Yes! Baking is a healthier option, and the instructions above are geared towards baking. This method allows you to achieve a crispy texture without the need for frying.
Similar Recipes
The Takeaway
These Coconut Macadamia Chicken Tenders are not just a meal; they’re an experience. With their delightful crunch and flavorful dipping sauce, they bring a touch of the tropics to your table. Perfect for any gathering or a cozy night in, this recipe is sure to impress your family and friends. The combination of coconut and macadamia nuts creates a unique flavor that you won’t find in ordinary chicken tenders, making it a memorable dish that you’ll want to make time and time again. So gather your ingredients, roll up your sleeves, and get ready to enjoy a delicious culinary adventure with these Coconut Macadamia Chicken Tenders!
Coconut Macadamia Chicken Tenders
Ingredients
- 1.25 pounds chicken tenders
- 1 cup unsweetened shredded coconut
- 1 cup macadamia nuts finely chopped
- 1 cup panko crumbs
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 large egg
- 1 cup milk
- Cooking spray
- ½ cup red pepper jelly
- ½ cup fresh peach finely diced
- 1 teaspoon Creole mustard
- 2 teaspoons horseradish
Instructions
- Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray. Pat the chicken tenders dry with a paper towel and season them with salt and pepper.
- Create a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the egg and milk until well combined. In the third bowl, mix the shredded coconut, finely chopped macadamia nuts, and panko crumbs.
- Dredge each chicken tender in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing the excess to drip off, and finally coat it with the coconut-macadamia mixture. Press gently to ensure the coating sticks well. Place the breaded tenders on the prepared baking sheet.
- Lightly spray the tops of the chicken tenders with cooking spray to promote browning. Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the coating is golden brown and crispy.
- While the chicken tenders are baking, prepare the dipping sauce. In a small bowl, combine the red pepper jelly, finely diced fresh peach, Creole mustard, and horseradish. Mix well and set aside.
- Once the chicken tenders are done baking, remove them from the oven and let them cool slightly before serving. Arrange the coconut macadamia chicken tenders on a platter alongside the peach dipping sauce. Enjoy!
Equipment
- Baking Sheet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Food Processor
Notes
- These tenders can be breaded ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in the oven for crispiness.
- Uncooked breaded tenders can be frozen for up to 2 months; bake from frozen, adding extra cooking time.
