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Coconut Macadamia Chicken Tenders

These Coconut Macadamia Chicken Tenders are a tropical delight! Crunchy coconut and macadamia coating with a zesty dipping sauce make this dish unforgettable.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

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.