Best 6 Macadamia Nut Chicken Recipes

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In the realm of culinary delights, macadamia nut chicken stands out as a dish that tantalizes the taste buds with its exotic flavors and textures. Hailing from the tropical havens of Australia, macadamia nuts bring a unique crunch and buttery richness to the dish, while the tender chicken absorbs the nutty essence, creating a harmonious balance of flavors. Whether you prefer a savory stir-fry, a succulent baked dish, or a delectable curry, macadamia nut chicken offers a culinary journey that promises to transport you to a world of taste sensations.

Here are our top 6 tried and tested recipes!

MACADAMIA NUT CHICKEN BREASTS



Macadamia Nut Chicken Breasts image

The Macadamia nut crust keeps the chicken moist and adds a rich nutty flavor. You can also use the crust for fish. Serve with Mango Salsa or Chutney. Posted by request from Sam Choy's "Island Flavors". Prep time includes marinating and chilling.

Provided by Lorac

Categories     Chicken

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup light soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon mirin (sweet rice wine)
2 tablespoons olive oil
1 teaspoon minced fresh garlic
1 teaspoon peeled and minced fresh ginger
6 boneless skinless chicken breast halves
1 cup macadamia nuts, finely chopped
3/4 cup fine dry breadcrumb (Japanese Panko)
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 tablespoons oil
1 tablespoon butter
coconut flakes
thinly sliced onion, floured and deep fried

Steps:

  • Marinade: Combine ingredients.
  • Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
  • Combine nuts and bread crumbs.
  • Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
  • In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
  • Garnish and serve with Mango Chutney.

MACADAMIA NUT BUTTER SAUCE (FOR CHICKEN OR FISH)



Macadamia Nut Butter Sauce (For Chicken or Fish) image

Make and share this Macadamia Nut Butter Sauce (For Chicken or Fish) recipe from Food.com.

Provided by littleturtle

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

3/4 cup butter or 3/4 cup margarine
1/2 cup macadamia nuts, coarsely chopped (about 2.5 oz)
1/2 tablespoon fresh parsley, chopped

Steps:

  • In a saucepan, melt butter over medium heat and saute nuts until golden brown.
  • Add parsley.

CRUNCHY MACADAMIA NUT CHICKEN OVER TROPICAL FRUIT PAELLA



Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 30

2 cups quick rolled oatmeal
1 cup macadamia nuts
1/4 cup all-purpose flour
2 teaspoons fresh thyme
1/4 cup Parmesan, shredded
Salt and freshly ground black pepper
8 (6-ounce) chicken breasts
2 cups butter, melted
1/2 cup canola oil
Fruit paella, recipe follows
Chutney dipping sauce, recipe follows
2 cups mango chutney
1 cup diced pineapple
1 cup mayonnaise
2 medium onions, diced
1/2 cup olive oil
2 stalks lemongrass, crushed
2 cups jasmine rice
2 teaspoons kosher salt
4 cups chicken broth
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 large red bell pepper, seeded and diced
1/4 cup chopped green onion, white part only
1/2 cup water chestnuts, diced
1 small pineapple, diced
1 large star fruit, sliced
1 medium papaya, diced
1 medium mango, diced
2 tablespoons rum

Steps:

  • Place oatmeal in food processor and pulse until finely chopped. Remove to a bowl and set aside. Place macadamia nuts in food processor and pulse until finely chopped but not stuck together. Add nuts to oatmeal and mix well. Add flour, thyme, and Parmesan to mixture, mix until combined. Season with salt and pepper.
  • Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated. In large skillet heat canola oil over medium high heat. Add chicken in and fry, turning once until crispy and brown, about 4 minutes on each side. Or just brown and bake in 350 degree oven for 10 to 12 minutes. Serve atop fruit paella with a side of chutney dipping sauce.
  • Mix all ingredients together in a medium bowl. Serve with chicken.
  • Place rice in sieve and rinse under cold water until water runs clear. Drain well. In a saucepan heat the 1/4 cup olive oil and saute onion until softened. Add the lemongrass, rice and salt, stir well. Add broth, stir, cover and cook for 12-16 minutes over medium hat until rice is tender and the liquid is absorbed. Remove and discard the lemongrass. Saute garlic and ginger in remaining olive oil about 4 to 5 minutes, until softened. Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through. Add rum and flambe to remove alcohol. Toss with rice and serve warm with chicken.

CRUNCHY MACADAMIA NUT CHICKEN OVER TROPICAL FRUIT PAELLA



Crunchy Macadamia Nut Chicken over Tropical Fruit Paella image

This is a Hawaiian variation of your typical fried chicken. The coating is so good with the macadamia nuts! I have adapted this recipe from the Hali'imaile General Store Cookbook. This is one of Maui's most celebrated restaurants. The rice is amazing and, in my opinion, well worth the time. The mango chutney actually reminds me of an ambrosia taste.The recipe includes a lot of steps and is somewhat time-intensive. Make it on a day when you have the time to enjoy your time cooking. Enjoy!

Provided by LifeIsGood

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 26

1 cup jasmine rice
1/4 cup olive oil, divided
1 onion, diced
1 lemongrass, stalk pounded
1 teaspoon kosher salt
2 cups chicken stock
2 tablespoons ginger, peeled and chopped
1 tablespoon garlic, chopped
1 large red bell pepper, seeded and diced
2 tablespoons green onions, chopped, white parts only
1/2 cup water chestnut, chopped
1/2 small pineapple, peeled and diced (you could use canned and then dice)
1 mango, pitted, peeled and diced
1 papaya, seeded, peeled and diced
1 cup mango chutney
1/2 cup pineapple, diced (again, you could use canned and then dice)
1/2 cup mayonnaise (I use Hellmans)
1 cup quick-cooking rolled oats
3/4 cup macadamia nuts
2 tablespoons flour
1 teaspoon dried thyme
2 tablespoons grated parmesan cheese
salt & freshly ground black pepper, to taste
4 boneless skinless chicken breast halves (about 6 oz each)
1/2 cup unsalted butter, melted (depending on the size of your chicken breasts, you may need more. This amount was enough for us)
1/4 cup canola oil

Steps:

  • Tropical Fruit Paella:.
  • Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass.
  • Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time.
  • Pineapple Chutney Dipping Sauce:.
  • Combine all of the ingredients in a bowl and mix well. Set aside.
  • Chicken:.
  • Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste.
  • Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated.
  • In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain.
  • To Serve:.
  • Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.

MACADAMIA NUT CHICKEN



Macadamia Nut Chicken image

Family Favorite Recipe - So simple yet simply delicious.

Provided by Iris Bonanno

Categories     Chicken

Time 45m

Number Of Ingredients 13

2 large skinned, deboned chicken breast
1/4 c macadamia nuts, chopped
1 c panko bread crumbs
1 c italian bread crumbs
1/4 c all purpose flour
1/2 c milk
2 eggs
salt & pepper to taste
CREAM SAUCE
2 c milk
1/4 c soy sauce
2 Tbsp cornstarch
2 Tbsp water

Steps:

  • 1. Cut breast in half, removing any fat. Pound with meat hammer until all pieces are of uniform size. Add salt and pepper and set aside.
  • 2. In mixing bowl combine milk and eggs mixing well. In another bowl combine the chopped nuts,and both bread crumbs. In another bowl add the flour. First flour the chicken, shaking off access. Dip in the egg milk mixture. Then the bread crumb mixture, making sure all pieces are well coated.
  • 3. Preheat oven to 350*F and cook until juices run clear. About 20 minutes.
  • 4. To make the sauce: Bring milk, soy sauce and butter to a boil, turn down to a simmer. In small bowl mix the cornstarch and water and stir into a paste. Add the paste to the sauce mixture, add salt and pepper to taste. Cook until thick.
  • 5. Serve chicken over a bed of homemade mashed potatoes with your favorite fresh vegetables.

MACADAMIA NUT CRUSTED CHICKEN WITH APPLE SALSA RECIPE - (4.3/5)



Macadamia Nut Crusted Chicken with Apple Salsa Recipe - (4.3/5) image

Provided by Wewah

Number Of Ingredients 14

CHICKEN:
2 boneless skinless chicken breasts, pounded to 1/2 inch and cut in half
1 t. salt
1 t. black pepper
8 oz. macadamia nuts, finely chopped
3 T olive oil
SALSA:
1 large apple, cored and diced
1 1/2 c. diced fresh pineapple
3 T. minced fresh apples
1 jalapeno pepper
1/2 c. diced yellow pepper
1/4 c. sliced green onions
2 T. fresh lemon juice

Steps:

  • Salsa: Mix the salsa ingredients together in a large bowl and set aside. Chicken: Season the chicken with salt & pepper Place nuts on a sheet of waxed paper Press chicken onto nuts to adhere nuts, one side at a time. Set each piece aside until each slice of chicken is covered in nuts on both sides. Heat oil in large skillet and cook chicken over medium heat until golden about 3-5 minutes on each side. Serve the chicken topped with salsa.

Tips:

  • To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • For a crispier chicken coating, double-coat the chicken pieces in the egg mixture and breadcrumb mixture.
  • If you don't have macadamia nuts, you can substitute them with other nuts such as almonds, pecans, or walnuts.
  • Serve the macadamia nut chicken with your favorite sides such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Macadamia nut chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is coated in a flavorful breadcrumb mixture that includes macadamia nuts, and then pan-fried until golden brown. The result is a crispy and juicy chicken dish that is sure to please everyone at the table.

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