How To Make Macadamia Crusted Chicken with Salsa
Enjoy this macadamia crusted chicken in minutes! This recipe is paired with a pineapple and jalapeno salsa infused with lime and honey.
Add ¼ teaspoon of salt and ¼ teaspoon of pepper to the flour in a bowl.
Set up a dredging station, one with eggs, one with the flour mixture, and one with the mixture of macadamia nuts and Panko.
Season the chicken with salt and pepper to taste.
Dredge the chicken with the flour, then in eggs, and finally into the Panko mixture. Press the Panko into the chicken then very gently remove it from the bowl and put it onto a baking sheet.
Repeat with all the pieces of chicken.
Heat 2 tablespoons of canola oil over medium heat. Cook the chicken in the pan for 2 to 3 minutes per side, or until golden brown.
Remove to a cooling rack. Don’t put it onto paper towels because the crust will get soggy.
To make the salsa, combine all the ingredients and let sit for at least 30 minutes.
- Calories: 1035.10kcal
- Fat: 62.65g
- Saturated Fat: 10.99g
- Trans Fat: 0.16g
- Monounsaturated Fat: 41.82g
- Polyunsaturated Fat: 6.11g
- Carbohydrates: 84.56g
- Fiber: 9.04g
- Sugar: 16.10g
- Protein: 39.65g
- Cholesterol: 165.57mg
- Sodium: 919.45mg
- Calcium: 141.25mg
- Potassium: 711.64mg
- Iron: 4.78mg
- Vitamin A: 79.67µg
- Vitamin C: 50.77mg
Have your own special recipe to share? Submit Your Recipe Today!