These chicken tenders are one of my favorite weeknight-to-guest recipes: crunchy, slightly sweet, buttery from the macadamias, and brightened by a quick pepper-jelly and peach sauce. They bake in one pan, which keeps cleanup minimal but still delivers a texture that’s satisfyingly crisp on the outside and juicy inside. I make them when I want something a little special without fuss.

There’s a balance here between the coconut’s chew and the macadamia’s creaminess. The sauce—red pepper jelly, diced fresh peach, Creole mustard and horseradish—cuts through the richness and gives each bite a lift. You don’t need frying oil or elaborate steps; a food processor, a few shallow plates, and the oven do the heavy lifting.

I’ll walk you through the exact ingredient list, the step-by-step method, and practical tips to keep them crisp, flavorful, and reliable. Whether you’re serving these for family dinner, a casual party, or packing them for lunch, the process is straightforward and forgiving.

Ingredient List

1.25 pounds chicken tenders — the main protein; choose tenders of similar thickness so they cook evenly.
¾ cup unsweetened shredded coconut — brings coconut flavor and texture without added sugar.
¾ cup macadamia nuts — provides rich, buttery crunch when finely ground.
½ cup panko crumbs — adds extra crispness and structure to the coating.
salt and pepper — simple seasoning to boost the chicken’s flavor.
1 cup all-purpose flour — the initial dry coating to help the egg adhere.
1 egg — binds the coating together; beat with the milk for an even wash.
¼ cup milk — thins the egg so it coats the chicken smoothly.
Cooking spray — lightly applied to the baking sheet and tops of tenders to encourage browning.
½ cup red pepper jelly — the spicy-sweet base for the dipping sauce.
½ cup finely diced fresh peach — adds fresh fruit brightness and texture to the sauce.
1 teaspoon Creole Mustard — brings tang and a bit of spice to the sauce.
2 teaspoons horseradish — gives the sauce a sharp finish that contrasts the sweetness.

Stepwise Method: (Coconut Macadamia Chicken Tenders)

Preheat the oven to 375°F. Lightly spray a baking sheet with cooking spray and set aside.
In a food processor, combine the unsweetened shredded coconut and macadamia nuts and process until finely ground.
Add the panko crumbs to the food processor and pulse just enough to incorporate the panko without over-processing. Pour the coconut–macadamia–panko mixture onto a shallow plate.
Put the all-purpose flour on a separate shallow plate. In a bowl, beat the egg with the milk until combined.
Pat the chicken tenders dry with paper towels, then season both sides with salt and pepper.
Working one piece at a time, lightly coat a chicken tender 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 evenly coated. Place the coated tender on the prepared baking sheet. Repeat with the remaining tenders, arranging them in a single layer with a little space between each.
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 (about 15 minutes; adjust time for thickness). Remove from the oven and let rest a few minutes.
While the chicken bakes, place 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 and cook, stirring occasionally, for 5 minutes. Remove from heat and let the sauce cool to room temperature before serving with the chicken tenders.

What Sets This Recipe Apart

A few things make these tenders stand out: the macadamia nuts offer a luxurious, buttery crunch that is different from more common coatings like almonds or pecans. Unsweetened shredded coconut gives both texture and subtle tropical flavor without adding sweetness that would clash with the savory chicken. Pairing the crunchy coating with a pepper-jelly and peach sauce that includes Creole mustard and horseradish keeps the overall flavor profile balanced—there’s sweet, tangy, spicy, and savory in every bite.

Also, this is a baked recipe, not fried. Baking cuts down on fuss and fat while delivering an unexpectedly crisp result because of the panko and ground macadamia mixture. The method is forgiving: if your tenders are slightly thicker, give them a few extra minutes; if they’re very thin, check early. The sauce is quick but impactful—cook it just long enough to meld the flavors and warm the peach pieces slightly.

International Equivalents

Shredded coconut — in regions where “desiccated coconut” is common, use unsweetened desiccated coconut; it performs similarly.
Panko crumbs — sometimes labeled as Japanese breadcrumbs; if unavailable, a light fresh breadcrumb will work but the texture will be different.
Creole Mustard — if you can’t find Creole-style mustard, look for a whole-grain or coarse-ground mustard available locally; it brings similar tang and texture.
Macadamia nuts — if they’re hard to source, the recipe will still work with other mild, buttery nuts, though note the flavor shifts.

Equipment at a Glance

Food processor — for finely grinding coconut and macadamias and incorporating panko.
Two shallow plates — one for flour, one for the coconut–macadamia–panko mixture.
Small bowl — to beat the egg with milk.
Baking sheet — lined or sprayed; arrange tenders in a single layer.
Cooking spray — for the pan and the tops of coated tenders.
Small saucepan — to warm and meld the dipping sauce.
Meat thermometer (optional) — useful if you prefer precise doneness; chicken should reach 165°F internally.

Steer Clear of These

Overprocessing the panko with the nuts — pulse just enough to mix; if you grind panko too fine it won’t provide crunch.
Skipping the pat-dry step — excess moisture prevents the coating from adhering and results in a soggy crust.
Not spacing tenders on the tray — crowding leads to steaming instead of crisping.
Spraying too heavily with oil — a light, even mist is enough to encourage browning; too much creates oil puddles.
Serving the sauce piping hot — let it cool to room temperature so flavors settle and the peach pieces remain intact.

Seasonal Adaptations

Fresh peaches are in the sauce for a bright, seasonal note—use the ripest peaches you can find in summer. In late summer and early fall, nectarines will work beautifully as a one-to-one swap. If peaches aren’t available, pears or apples cooked briefly with the jelly can add the juicy contrast the sauce needs; dice them finely to mimic the original texture.

In winter, consider using frozen diced peaches that have been thawed and drained, then gently warmed in the sauce. For an herb-forward winter twist, stir a teaspoon of finely chopped fresh thyme into the sauce just before serving.

Chef’s Notes

Timing and texture

Work in stations: processor for the coating, plates for dredging, and baking sheet nearby for assembly. If your tenders vary in thickness, pound thicker ones to even thickness or sort them by size and start with the thicker pieces in the oven. Let the tenders rest for a few minutes after baking; the juices redistribute and the coating sets, making them easier to handle.

Make the sauce while the chicken bakes—five minutes on the stove is all it needs. The sauce can be made up to a day ahead and kept chilled; bring it to room temperature before serving so the flavors shine.

Cooling, Storing & Rewarming

Cool: Let tenders cool completely on a wire rack to prevent trapped steam softening the crust. For short-term storage, place cooled tenders in a single layer on a plate or baking sheet and cover loosely with foil in the fridge for up to 2 days.

Store: Put cooled tenders in an airtight container with a paper towel between layers to absorb excess moisture; refrigerate for up to 3 days. Store sauce separately in a small airtight jar—up to 3 days in the fridge.

Rewarm: For best texture, reheat in a 375°F oven on a wire rack set over a baking sheet for 8–10 minutes (oven times will vary with thickness). The oven crisps the coating without overcooking the chicken. Avoid microwaving if you want to keep the crunch; microwave reheating will make the coating soggy.

Coconut Macadamia Chicken Tenders FAQs

Can I fry these instead of baking? Yes—if you prefer frying, coat and fry in 350°F oil until golden and the internal temperature reaches 165°F. Frying will make them crisper but increases fat and cleanup.
Can I use chicken breasts instead? You can use thinly sliced or pounded chicken breast cutlets; adjust baking time as needed since thickness matters—thinner pieces will cook faster.
How do I keep the coating from falling off? Dry the chicken thoroughly, use the flour-egg-panko sequence exactly, and press the coating firmly onto the tender. Let assembled tenders rest briefly before spraying and baking to help the coating adhere.
Can I make the coating without a food processor? Yes—chop the macadamias and coconut finely by hand and mix with panko, though it will take longer and may not be quite as uniform.
Is the sauce spicy? It’s balanced: the red pepper jelly contributes heat, the Creole mustard adds tang, and horseradish brings a sharp kick. Adjust quantities to taste if you prefer milder or hotter.

Serve & Enjoy

Serve these tenders warm with the peach–red pepper dipping sauce on the side. They pair well with simple sides: a crisp green salad, roasted sweet potatoes, or a light slaw to add freshness. For a party, present them on a platter with toothpicks and small bowls of sauce so guests can help themselves.

Leftovers make great sandwiches—slice the tenders and tuck into a soft roll with lettuce and a drizzle of the sauce. No matter how you serve them, their texture contrast and bright dipping sauce make each bite something to smile about. Enjoy—let me know how yours turned out and any tweaks you made.

Coconut Macadamia Chicken Tenders

Oven-baked chicken tenders coated in a crunchy mixture of shredded coconut, macadamia nuts and panko, served with a red pepper jelly and peach dipping sauce.

Print Recipe Save it

Prep Time 15

Cook Time 15

Total Time 30

Servings 4 servings

Equipment

Foor Processor

Ingredients

1.25 poundschicken tenders
3/4 cupunsweetened shredded coconut
3/4 cupmacadamia nuts
1/2 cuppanko crumbs
salt and pepper
1 cupall-purpose flour
1 egg
1/4 cupmilk
Cooking spray
1/2 cupred pepper jelly
1/2 cupfinely diced fresh peach
1 teaspoonCreole Mustard
2 teaspoonshorseradish

Instructions

Preheat the oven to 375°F. Lightly spray a baking sheet with cooking spray and set aside.
In a food processor, combine the unsweetened shredded coconut and macadamia nuts and process until finely ground.
Add the panko crumbs to the food processor and pulse just enough to incorporate the panko without over-processing. Pour the coconut–macadamia–panko mixture onto a shallow plate.
Put the all-purpose flour on a separate shallow plate. In a bowl, beat the egg with the milk until combined.
Pat the chicken tenders dry with paper towels, then season both sides with salt and pepper.
Working one piece at a time, lightly coat a chicken tender 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 evenly coated. Place the coated tender on the prepared baking sheet. Repeat with the remaining tenders, arranging them in a single layer with a little space between each.
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 (about 15 minutes; adjust time for thickness). Remove from the oven and let rest a few minutes.
While the chicken bakes, place 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 and cook, stirring occasionally, for 5 minutes. Remove from heat and let the sauce cool to room temperature before serving with the chicken tenders.