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Coconut Macadamia Chicken Tenders

Coconut Macadamia Nut Chicken Tenders are baked until crispy and served with a peach red pepper jelly dip. You are going to love this healthy, tropical take on chicken fingers.

  • Prep15 min
  • Cook15 min
  • Total30 min
  • Serves4
Coconut Macadamia Chicken Tenders

Coconut Macadamia Nut Chicken Tenders are baked until crispy and served with a peach red pepper jelly dip. You are going to love this healthy, tropical take on chicken fingers.

Coconut Macadamia Chicken Tenders on plate with peach red pepper jelly.

Since receiving a bag of Macadamia Nuts from Oh! Nuts last month, I’ve been having a blast using them in recipes. In the past, I haven’t often cooked with macadamia nuts. Being a southerner, pecans are always my go to nut.

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Coconut Macadamia Chicken Tenders on plate with dipping sauce.

So far I’ve used the macadamia nuts in muffins, pancakes, salads, and now as a coating for chicken tenders. These chicken tenders are baked, not fried, but the nutty, coconut crust will satisfy any cravings you have for fried foods.

Baked Chicken Tenders on a plate with bowl of Peach Pepper Jelly Sauce.

Macadamia nuts and coconut are the perfect pair, and great for summertime since they have a tropical flair. Pair with a peachy pepper jelly sauce that is both sweet and a little spicy for a delicious summertime meal.

More Chicken Tender Recipes

Yield: 3 to 4 servings

Ingredients

Equipment Foor Processor

Steps

  1. 1

    Preheat oven to 375º and spray a baking sheet with cooking spray.

  2. 2

    Place macadamia nuts and coconut in a food processor and process until finely ground. Add panko crumbs and give the mixture a quick whirl to mix the panko in. Pour onto a plate.

  3. 3

    Place flour on a separate plate. Mix together egg and milk in a bowl.

  4. 4

    Sprinkle chicken with salt and pepper. Coat lightly in flour, dip in egg mixture, and then roll in coconut mixture. Place on baking sheet and spray chicken with cooking spray. Bake for 15 minutes or until no longer pink in center.

  5. 5

    In a small saucepan, combine pepper jelly, peaches, mustard, and horseradish. Bring to a simmer for 5 minutes. Let cool to room temperature.

Nutrition

  • Calories754
  • Carbs69
  • Protein40
  • Fat36
  • Sodium289
  • Fiber7
  • Sugar26

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