Preheat your oven to 375ºF and prepare a baking sheet by spraying it with cooking spray.
In a food processor, combine the macadamia nuts and unsweetened shredded coconut. Process until finely ground.
Add the panko crumbs to the mixture and give it a quick whirl to combine. Transfer this mixture onto a plate for coating.
On a separate plate, pour out the all-purpose flour.
In a bowl, mix together the egg and milk.
Prepare your chicken tenders by sprinkling them with salt and pepper.
Coat each piece of chicken in the all-purpose flour, then dip in the egg and milk mixture.
Roll the chicken in the coconut and macadamia mixture, pressing down slightly to ensure adherence.
Place the coated chicken tenders on the prepared baking sheet.
Bake in the preheated oven for 15 minutes or until the chicken is cooked through.
While the chicken is baking, make the dipping sauce by combining the red pepper jelly, finely diced fresh peach, Creole mustard, and horseradish in a small saucepan.
Heat gently and bring to a simmer for about 5 minutes. Remove from heat and let it cool to room temperature.
