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
Units
Scale
- 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