Crunchy Macadamia Nut Chicken (Printable Version)

Tender chicken tenders coated with macadamia nut and oat crust, fried for a crispy golden finish.

# Ingredients Required:

→ Coating

01 - 360 ml quick rolled oats
02 - 90 g raw unsalted macadamia nuts
03 - 24 g all-purpose flour
04 - 24 g grated Parmesan cheese
05 - 1 teaspoon dried thyme
06 - Salt to taste
07 - Ground black pepper to taste

→ Main

08 - 240 ml buttermilk
09 - 900 g chicken tenders
10 - 60 to 120 ml canola or vegetable oil for frying

→ Optional

11 - Honey mustard or duck sauce for dipping

# Guide to Cooking:

01 - Pulse the rolled oats in a food processor until finely chopped, then transfer to a flat container.
02 - Pulse the macadamia nuts in the food processor until coarsely chopped; combine with the processed oats.
03 - Add flour, dried thyme, and grated Parmesan to the oats and nuts mixture and stir thoroughly to combine.
04 - Season chicken tenders with salt and ground black pepper evenly on all sides.
05 - Dip each chicken tender into buttermilk, then dredge thoroughly in the oat mixture until fully coated.
06 - Heat oil over medium heat in a large skillet. Cook chicken tenders for 3 to 4 minutes per side until golden, crisp, and cooked through.
07 - Transfer cooked tenders to a paper towel-lined plate to drain excess oil. Serve with optional dipping sauce.

# Extra Suggestions:

01 - Ensure oil temperature is medium to prevent burning and undercooking; keep an eye on crispiness.

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