Cook moist chicken every time by first soaking the tenders in coconut milk. Crusted in coconut and dipped in a sweet peach sauce, the meal becomes delightfully tropical tasting.
So I discovered a little secret about chicken breast. If you want it to be moist and juicy, soak it in coconut milk. Yes! Coconut milk. There’s some sort of secret enzyme in there, I think, that makes chicken not dry and yucky to eat. This particular recipe is great for a weeknight dinner if you want something healthy with a slight twist. The coconut makes it taste a bit more tropical, and the peach honey mustard (especially if it’s peach season, like now), is a great way to get your serving of fruit, and mix up a normal honey mustard recipe.
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Crispy Coconut Chicken Tenders with Peach Honey Mustard
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Moist chicken tenders, soaked in coconut milk, then coated in a crunchy coconut crust. Served with a sweet and tangy peach honey mustard.
Ingredients
- 1 lbs (454 g) chicken tenders
- 1 cups (237 ml) panko bread crumbs
- 1 cups (237 ml) shredded unsweetened coconut
- 1 can coconut milk
- 1 yellow peach
- 1 tablespoon dijon mustard
- 1 tablespoon honey
Instructions
- Marinate chicken in half a can of coconut milk for 1+ hour in the refrigerator.
- Prepare peach honey mustard.
- Peel, halve, pit, and chop a peach into small chunks.
- Blend the peach chunks with 1 tablespoon Dijon mustard and 1 tablespoon honey. Add water 1 teaspoon at a time until desired consistency is reached.
- Remove chicken from marinade, removing excess coconut milk.
- Roll chicken in 1 cup panko and 1 cup shredded coconut.
- Place chicken on an oiled wire rack on a baking sheet, or on a well-oiled baking sheet.
- Spray chicken with cooking spray.
- Bake at 450°F (220°C) for 20-30 minutes, checking frequently until browned and crispy.
Notes
- For extra crispy chicken, use a combination of panko and regular breadcrumbs.
- Leftover peach honey mustard can be stored in an airtight container in the refrigerator for up to 5 days.
- If you don’t have coconut milk, you can substitute buttermilk for a similar tenderizing effect.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 tenders
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
How do I get the coconut coating to stick to the chicken tenders?
A standard breading sequence works: dredge in flour, dip in egg wash, then press firmly into the coconut and breadcrumb mixture. Pressing rather than just rolling ensures the coating adheres through frying. 
Can I bake the tenders instead of frying them?
Baking at 400°F (200°C) on a wire rack set over a baking sheet gives a reasonable result. The coconut won’t be quite as crisp as fried, but a light spray of oil before baking helps it brown evenly.
What’s the ratio for the peach honey mustard dipping sauce?
A typical ratio is roughly equal parts Dijon mustard and honey, with peach preserves or pureed fresh peach added to taste. Start with a tablespoon of each and adjust the sweetness or sharpness from there.
