- 8 fillets of 4 ounce chicken breasts or thighs
- 2 cups of Teryaki sauce
- 1/4 cup chopped macadamia nuts
- 2 cups of panko (Japanese breadcrumbs)
- 1/2 cup flour
- 1/4 cup milk
- 2 eggs
- Marinade chicken in Teryaki sauce in a large mixing bowl for at least 2 hours.
- Preheat oven to 350*
- Warm up oil in a frying pan.
- Whisk the eggs with the milk in a small bowl.
- Mix the panko and the chopped macademia nuts in a shallow plate.
- Place the flour on another plate.
- Coat the chicken in flour then dip it in the milk and egg mixture and then put into the panko mixture.
- Deep fry each side for approximately 1 minute then place in the preheated oven for an additional 15 minutes so the inside will cook through.
I ate macadamia nut chicken for the first time in Hawaii. It was New Years eve 2008 and my friend Mariko made an elaborate dinner. I've been seriously craving this chicken ever since that first dinner but am way too cheap to buy macadamia nuts in California. This past vacation I brought some back from Hawaii. This recipe is a variation of her recipe. I didn't want to make my own marinade so I took the easy route of using the Teryaki that I already had. If Teryaki isn't your favorite you can experiment with all sorts of different marinades. The nutty flavor of the chopped macadamia with panko is what makes this chicken recipe so delicious. If deep frying freaks you out you can just bake it on a large pan with a bit of olive oil on the bottom and rotate after 10 minutes so both sides get crispy.