Crunchy Macadamia Nut Crusted Chicken Tenders
These crispy and crunchy Macadamia Nut Crusted Chicken Tenders are coated in a delicious savory crust made from oats, macadamia nuts, Parmesan cheese and spices!
Servings 6 servings
- 1 1/2 cups quick rolled oats
- 3/4 cups macadamia nuts, raw and unsalted
- 3 tablespoons all-purpose flour
- 3 tablespoons Parmesan cheese, grated
- 1 teaspoon dried thyme
- Salt and ground black pepper to taste
- 1 cup buttermilk
- 2 pounds chicken tenders
- 1/4 to 1/2 cup canola or vegetable oil, for frying
- For dipping, honey mustard or duck sauce (optional)
To make the coating, add the oats into a food processor and pulse until finely chopped. Transfer to a flat container (I use a square pyrex).
Put the macadamia nuts in the food processor and pulse until just finely chopped but not so fine that they will stick together. Add the nuts to the oatmeal
To the oats/nuts mixture add the flour, thyme and Parmesan cheese. Mix to combine.
Season the chicken tenders with salt and pepper and set aside.
Dip the chicken tenders in the buttermilk and dredge in the oat mixture until well coated.
In a large skillet heat the oil to medium heat. Add the chicken tenders and and cook turning once for about 3 - 4 minutes per side until golden brown, crispy and cooked through.
Remove from the heat and place them on a plate lined with paper towels to drain.
Serve with dipping sauce (optional but highly recommended!)
You want to make sure your heat is at medium. Too much heat can cause the nuts to burn too fast.
Do not move the chicken around too much to prevent the coating from falling off the chicken.
You will need to cook the tenders in batches. Start with 1/4 cup of oil and add more, as needed.
Calories: 416kcal | Carbohydrates: 20g | Protein: 38g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 257mg | Potassium: 746mg | Fiber: 3g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2.5mg