One of the very first recipes on my blog was coconut crusted chicken tenders. I still love this recipe. It was one of my go-to recipes when I first started eating Paleo. Easy recipes were a lifesaver when making the transition to paleo. As I will soon celebrate my two-year paleo anniversary, I have started posting more complicated recipes. I try to balance easy and complicated, and this one definitely falls into the easy category. I took my old favorite and gave it a little updating. I swapped coconut flour for ground up macadamia nuts, which give these chicken tenders a buttery flavor. I wanted to elevate my go-to honey mustard by using a peach instead of honey! These macadamia nut chicken tenders are not only tasty but kid approved. My nieces loved them so much one wanted a photo with the tender. Her idea not mine, but I had to share because she is just too cute!
A couple weeks ago I mentioned I started watching Game of Thrones. Well I ended up binge watching the first four seasons and now I have to patiently wait like everyone else until April when the fifth season airs! I guess I could read the books to see the possible outcome of the show but I already have to many books on my to-read list. Did anyone see the new Star’s show Outlander? This is a book on my to-read list, which I will probably never read because it is 650+ pages. I really draw the line at about 500. Anyways I was fascinated with the concept because it is set in 1700’s Scotland. I am not really sure why but I love gritty period pieces. I liked the pilot episode so we will see how the rest of the season plays out!
- 1 lb chicken tenders, about 9 pieces
- 2 large eggs
- ½ cup macadamia nut
- ½ cup unsweetened shredded coconut
- 2 tsp flavor god everything seasoning, or seasoning blend below
- ½ tsp sea salt
- 4 tsp fresh ground pepper
- 1 large peach
- 2 tsp dijon mustard
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp dried basil
- Preheat your oven to 375 degrees.
- In shallow dish, beat 2 eggs until frothy.
- In a blender or food processor, pulse macadamia nuts until they are the size of coarse gravel.
- In the second shallow dish, combine macadamia nuts, shredded coconut and seasonings.
- Dip a couple stripes into the eggs with one hand then place one strip at a time into the nut-coconut mixture. Use your other hand to toss chicken until it is fully covered. Using two different hands helps to combat the goopy tendencies when you try to use one hand in the egg and flour mixtures.
- Place coated chicken on a greased cookie sheet or on a silpat mat.
- Continue process until all chicken is coated and transferred onto the pan.
- Place pan in oven for 12 minutes.
- Flip and cook for another 10 minutes.
- Broil on high for 2 minutes until crispy.
- In a blender, mix peach and mustard together until smooth.