Instructions

• Preheat the oven to 375°F (190°C). Spray a baking sheet with cooking spray and set it aside.
• Place the macadamia nuts and shredded coconut in a food processor and pulse until finely ground but not oily.
• Add the panko crumbs to the food processor and give the mixture a quick pulse just to combine. Pour the coconut–macadamia–panko mixture onto a plate or shallow dish.
• Put the all-purpose flour on a separate plate or shallow dish.
• In a bowl, whisk together the egg and the milk until combined.
• Sprinkle the chicken tenders with salt and pepper on both sides. Working with one tender at a time, lightly coat it in the flour, shaking off any excess; dip it into the egg–milk mixture; then press and roll it in the coconut–macadamia–panko mixture so it is well coated. Place each coated tender on the prepared baking sheet, leaving a little space between pieces.
• Lightly spray the tops of the coated chicken tenders with cooking spray.
• Bake in the preheated oven for about 15 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature 165°F / 74°C if using a thermometer).
• While the chicken bakes, combine the red pepper jelly, finely diced fresh peach, Creole mustard, and horseradish in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, and simmer for 5 minutes.
• Remove the sauce from the heat and let it cool to room temperature before serving with the baked coconut macadamia chicken tenders.