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.