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Ingredients
- 12 chicken tenderloins (700 g), larger ones cut in half seasoned plain flour, to dust
- 2 eggs, lightly beaten
- 250 g macadamia nuts, finely chopped
- 2 cups (160 g) fresh breadcrumbs oil, to deep-fry
Method
1. Cut the chicken into strips. First, dust the chicken strips with the flour, then dip them in the egg and, finally, coat them in the combined nuts and breadcrumbs. Refrigerate for at least 30 minutes to firm up.
2. Fill a large heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Cook the chicken in batches for 2-3 minutes, or until golden brown all over, taking care not to burn the nuts. Drain on crumpled paper towels. Serve warm.
