Congrats to our 2 winners of the Duke’s Mayonnaise Cookbook! I hope you both enjoy the book as much as I am. If you didn’t win here’s a great recipe we tried the other night. I was surprised at how coating the chicken in mayonnaise left it really moist from baking and not dried out. I guess it is true seeing the recipes floating around covering a whole chicken with mayonnaise. I might have to try our turkey with it this year! I was also thinking this might be a great recipe to make ahead of time them freeze the chicken tenders on a baking sheet so I could pull out on busy weeknights once school is back in. My son didn’t care for the sauce and I was pleasantly surprised it’s a strange combo, but it works.
Coconut Crusted Chicken Tenders with Marmalade Mustard
(Adapted from Duke’s Mayonnaise Cookbook)
Coconut Crusted Chicken Tenders
½ cup all-purpose flour
2 large eggs
1 tablespoon water
2 ½ cups sweetened flaked coconut
2 pounds chicken tenders
¼ cup Duke’s Mayonnaise
Salt and freshly ground pepper
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil, place a wire rack on top of the foil, and coat the rack with cooking spray.
Plae the flour in a shallow dish or plate. Whisk together the eggs and water in a separate shallow dish. Place the coconut in another separate shallow dish.
Arrange the chicken tenders in a single layer on a plate or baking sheet. Brush one side of each tender with half of the mayonnaise.
Dip the mayonnaise-coated sides in the flour and return the chicken, coated sides down, to the plate. Brush the other sides with the remaining mayonnaise and dip in the flour.
Dredge both sides in the egg mixture, and then in the coconut, pressing to adhere. Place the chicken tenders on the wire rack in the baking sheet.
Bake the tenders at 400 degrees F for 20 to 25 minutes until the chicken is cooked through and the coconut is lightly browned. Sprinkle with salt and pepper to taste.
While the tenders are baking, make the Marmalade-Mustard Sauce and serve with the hot tenders.
¾ cup Duke’s Mayonnaise
3 tablespoons orange marmalade
1 ½ teaspoons yellow mustard
¼ teaspoon paprika
Stir together all ingredients in a small bowl. Refrigerate until ready to serve or up to 5 days.