Macadamia Nut Crusted Chicken

MacadamiaCrustedChicken

Since we just got back from Hawaii, I have been thinking about macadamia nuts. So I decided to use them as a coating for chicken. This is a variation on the pecan crusted chicken. After eating this dish I learned two things. You absolutely need to use fresh macadamia nuts, easy to do in Hawaii but not so much in Colorado. This recipe also seems a little bland. It needs a sauce or a salso to go on top. Probably something with mangoes.

Macadamia Crusted Chicken

INGREDIENTS

  • 2 large eggs

  • 3 Tbsp coconut milk

  • 3 garlic cloves, minced

  • 2 tsp dried tarragon

  • Salt and pepper

  • 4 boneless, skinless chicken breasts, halved horizontally

  • 2 cups macadamia nuts

  • 1 cup panko bread crumbs

  • 4 tsp cornstarch

  • 1 Tbsp dark brown sugar

  • 1 cup Vegetable oil

INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 250 degrees.

  2. Line rimmed baking sheet with wire rack.

  3. Whisk eggs, coconut milk, garlic, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl.

  4. Add chicken, coat well, cover with plastic wrap, and refrigerate while preparing nut mixture.

  5. Pulse macadamia nuts in food processor until finely chopped, with some pebble-sized pieces.

  6. Transfer to pie plate or shallow rimmed dish.

  7. Add panko bread crumbs to nuts.

  8. Stir in cornstarch, brown sugar, 1/2 teaspoon pepper, 1/4 teaspoon salt into nut mixture.

  9. Working one at a time, remove cutlets from egg mixture, letting excess drip back into bowl.

  10. Thoroughly coat chicken with nut mixture, pressing on coating to help it adhere.

  11. Transfer to large plate.

  12. Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering.

  13. Place 4 cutlets in skillet and cook until golden brown on both sides, 3 to 4 minutes per side.

  14. Transfer chicken to rack on baking sheet and keep warm in oven.

  15. Discard oil and solids from skillet and repeat with remaining oil and cutlets.

  16. Season cutlets with salt and pepper and serve immediately.

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