Coconut Macadamia Chicken Tenders
These Coconut Macadamia Chicken Tenders bring tropical crunch and juicy chicken together for a deliciously irresistible meal!
Equipment
- Mixing Bowls
- Baking Sheet
- Measuring Cups
- Whisk
- Food Processor
Ingredients
- 1.25 pounds chicken tenders
- 1 cup unsweetened shredded coconut
- 1 cup macadamia nuts
- 1 cup panko crumbs
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup milk
- Cooking spray
- 1/2 cup red pepper jelly
- 1/2 cup finely diced fresh peach
- 1 teaspoon Creole mustard
- 2 teaspoons horseradish
Instructions
- Preheat your oven to 400°F (200°C) to ensure even cooking and a golden crust.
- Season the chicken tenders generously with salt and pepper to enhance flavor.
- Set up three bowls for the breading station: flour in the first, whisked egg and milk in the second, and a mixture of shredded coconut, chopped macadamia nuts, and panko crumbs in the third.
- Coat each chicken tender first in flour, then dip into the egg mixture, and finally press into the coconut-macadamia mixture. Place them on a parchment-lined baking sheet.
- Lightly spray the breaded tenders with cooking spray and bake for 20-25 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- While baking, prepare the dipping sauce by mixing red pepper jelly, finely diced fresh peach, Creole mustard, and horseradish until smooth.
- Remove the chicken tenders from the oven, let them cool slightly, and serve hot with the prepared dipping sauce.
Notes
- For extra heat, add cayenne pepper to the coconut mixture.
- Try substituting macadamia nuts with almonds or pecans for different flavors.
- Use gluten-free flour and panko for a gluten-free version.
- Prepare breaded chicken up to 24 hours in advance and refrigerate before baking.
- Store cooked tenders in an airtight container in the fridge for up to 3 days and reheat in the oven for best crispiness.