• Serves 4
  • 45 minutes
  • Difficulty Easy
  • 14 Ingredients


Ingredients (serves 4)

  • 1/2 cup (75g) macadamias, roughly chopped
  • 2 cups (100g) panko breadcrumbs*
  • 1 cup (150g) plain flour
  • 2 eggs, lightly beaten
  • 12 chicken tenderloins (OR 4 x 170g chicken reast fillets, cut into thirds lengthways)
  • Sunflower oil, to deep fry
  • 4 tomatoes, seeds removed, chopped
  • 1 red onion, chopped
  • 1 long green chilli, seeds removed, chopped
  • 1 tbs grated ginger
  • 2 tbs chopped coriander, plus extra leaves to serve chopped coriander, plus extra leaves to serve
  • Juice of 1 lime, plus lime wedges to serve
  • 1/3 cup (80ml) extra virgin olive oil


  1. For the tomato salsa, place all the ingredients in a bowl, season then toss to combine. Set aside.
  2. Place the macadamias and breadcrumbs in a food processor and whiz to fine crumbs. Transfer to a bowl.
  3. Place the flour in a separate bowl and season. Place the egg in a third bowl.
  4. Dip the chicken first in flour, shaking off the excess, then in the egg and finally in the macadamia crumbs, making sure each piece is well coated. Chill for 20 minutes to firm up.
  5. Preheat the oven to 150°C.
  6. Half fill a large saucepan or deep fryer with the oil and heat to 190°C (if you don't have a kitchen thermometer, a cube of bread dropped into the oil will turn golden after 30 seconds when the oil is hot enough). In batches, deep-fry the crumbed chicken strips for 3-4 minutes until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Transfer to a baking tray and keep warm in the oven while you cook the remaining chicken.
  7. Serve the chicken strips with the tomato salsa, lime wedges and extra coriander leaves.


*Panko are light, crunchy Japanese breadcrumbs, available from Asian food shops and selected supermarkets.

  • I would have these with Honey Mustard Sauce. Yummy


  • Ooh, these sound amazing – thanks for sharing!


  • This sounds so delicious with a very different but tantalising coating. Can’t wait to give this a go


  • I like the macadamia crumble coating ! Nice to do the coating on eggplant and zucchini slices :)


  • oh how delicious, would be great in a tortilla or flatbread of some kind.


  • They are beautiful. Using panko breadcrumbs surely makes the difference!!


  • I can’t wait to try this recipe it sounds absolutely scrumptious.


  • This seems very different and unique. Thanks for the recipe.


  • I think my kids would love this one.


  • These look delicious. I love the sound of the crumbing and think it’s a great alternative. Love it.


  • my mummy would love these and so wold my gran will try to get mum over for tea :)


  • I think I could happily enjoy these minus the salsa.


  • Yum, these look & sound delicious and I’m sure they be a hit with the whole family


  • Looks and sounds delicious.


  • I like the crumble. Also great for eggplant and zucchini slices.


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