Macadamia Crusted Chicken Mango Salsa Recipe

Today we’re taking you into the Mint Sweater Kitchen and cookin’ up the most delicious chicken recipe, Macadamia Nut Crusted Chicken with Mango Salsa.

This dish is one of our absolute favorites, especially during the summer season. The crispy chicken topped with the cold mangos mixed with a bite from the red onion and a squeeze of lime is the biggest yum factor for your taste buds.

Shall we head to the kitchen and get started?

The Ingredients: Serves Four (One Chicken Breast per person)

2 Eggs

Flour

Panko (Japanese Bread Crumbs)

Macadamia Nuts

4 Chicken Breasts*

2 Mangos

1 Red Onion

Cilantro

1 Lime

Vegetable Oil

*Note:  We used thin-sliced chicken breasts here.  You may slice chicken breasts to create thin-sliced or leave as is but increase cooking time when using thicker breast meat.

Side Dishes (We used rice pilaf and broccoli, or substitute mashed potatoes instead of rice pilaf).

Prep Work:

• Peel, pit, and dice the mangos
• Peel and chop the red onion.
• Strip the cilantro from its stems and roughly chop the leaves.
• Cut the lime in half, juice half and cut the other half into wedges.
• Get three plates out.
• Place the flour on one plate.
• Crack the two eggs, scramble, and place them in the second plate.
• Chop the macadamia nuts and place in a bowl.
• In the bowl with the macadamia nuts mix in the panko, sprinkle some salt & pepper and stir.
• Take the panko and macadamia nut mixture and place in the third plate.

Prepare the Chicken:

Line up the three plates, with flour first, scrambled eggs next, and the panko macadamia nut mixture last. Place an empty plate on the very end.

First, take the chicken and coat it with the flour.

Make sure the chicken is coated evenly on both sides.

Next, take the chicken and dip it into the eggs.

Again, make sure the chicken is coated evenly on both sides.

Finally, dip the chicken in the macadamia nut panko mixture.

After the chicken has been completely prepped, place them onto a plate and set aside. In a deep pan for frying, heat the oil until hot, but not smoking.

While the oil heats, prepare the mango salsa and any side dishes you’ve chosen.

Mango Salsa Prep:

In a large bowl, pour the chopped mango in first.

Next, add in the red onion.

Add in the cilantro and stir well.

Squeeze in the lime juice. Stir, coating the mango evenly with the juice.

Once you’ve finished making the mango salsa and your side dishes are almost complete it’s time to cook the chicken.

In the large pan, full of hot oil, take the chicken and deep fry each piece, 3-4 minutes per side depending on the thickness of each chicken breasts.

Place the chicken after it has been fried on a paper lined plate to drain off excess oil.

Finally, once the chicken and the side dishes are finished, it is time to plate and serve.

Plate and Serve.

Place a chicken breast on each plate, top with the mango salsa, and serve with the side dishes (rice and broccoli as pictured if used). Place the extra mango salsa in a small bowl on the side for anyone to grab a little more if desired.

We hope you enjoy this recipe. The Macadamia Nut Crusted Chicken with Mango Salsa is always a huge hit at our summer gatherings.

Have a favorite go-to summer recipe? Share with us down below in the comments.

Macadamia Nut Crusted Chicken with Mango Salsa

Enjoy this Summer with a seasonal favorite! This Macadamia Nut Crusted Chicken with Mango Salsa is the perfect summer dish that is perfect for the whole family or entertaining guests!

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Servings 4 people

Ingredients

  

• 2 Eggs
• 1 cup Flour
• 2 cups Panko (Japanese Bread Crumbs)
• 1 cup Macadamia Nut finely chopped
• 4 Chicken Boneless Skinless Breasts
• 2 Mangos
• 1 Red Onion
• 1/2 cup Cilantro
• 1 Lime
• Vegetable Oil for frying

Instructions

 

Prep Work

• Peel, pit, and dice the mango.
• Peel and chop the red onion.
• Strip the cilantro from its stems and roughly chop the leaves.
• Cut the lime in half, juice half and cut the other half into wedges.
• Get three plates out.
• Place the flour on one plate.
• Crack the two eggs, scramble, and place them on the second plate.
• Chop the macadamia nuts and place in a bowl.
• In the bowl with the macadamia nuts mix in the panko, sprinkle some salt & pepper and stir.
• Take the panko and macadamia nut mixture and place in the third plate.

Prepare the Chicken

• Line up the three plates, with flour first, scrambled eggs next, and the panko macadamia nut mixture last. Place an empty plate on the very end.
• First, take the chicken and coat it with the flour.
• Make sure the chicken is coated evenly on both sides.
• Next, take the chicken and dip it into the eggs.
• Again, make sure the chicken is coated evenly on both sides.
• Finally, dip the chicken in the macadamia nut panko mixture.
• After the chicken has been completely prepped, place them onto a plate and set aside. In a deep pan for frying, heat the oil until hot, but not smoking.
• While the oil heats, prepare the mango salsa and any side dishes you’ve chosen.

Make Mango Salsa

• In a large bowl, pour the chopped mango in first.
• Next, add in the red onion.
• Add in the cilantro and stir well.
• Squeeze in the lime juice. Stir, coating the mango evenly with the juice.
• Once you’ve finished making the mango salsa and your side dishes are almost complete it’s time to cook the chicken.

Cook the Chicken

• In the large pan, full of hot oil, take the chicken and deep fry each piece, 3-4 minutes per side depending on the thickness of each chicken breasts.
• Place the chicken after it has been fried on a paper lined plate to drain off excess oil.
• Finally, once the chicken and the side dishes are finished, it is time to plate and serve.

Plate and Serve

• Place a chicken breast on each plate, top with the mango salsa, and serve with the side dishes (rice and broccoli as pictured if used). Place the extra mango salsa in a small bowl on the side for anyone to grab a little more if desired.