Want a taste of the tropics? Try this Kona Grill Macadamia Nut Chicken Recipe that brings that tropical flavour to your plate! Picture soft chicken covered in crunchy nuts. It’s a mix of yummy textures and flavours.
Why Pick Kona Grill Macadamia Nut Chicken?
This dish is bursting with flavour! And guess what? It’s super easy to make! You won’t spend lots of time cooking, but it’ll taste like a fancy meal. The nutty nuts with the juicy chicken make eating it so satisfying!
I first had this dish at a friend’s party. The smell of roasted nuts and the crispy, golden coating made me want a bite. Ever since, it’s been my go-to for gatherings and lazy dinners.
Ingredients To Make Kona Grill Macadamia Nut Chicken
- Chicken Breasts (boneless and Skinless) = 4
- All Purpose Flour = 1/2 cup
- Eggs = 2
- Milk = 1/2 cup
- Panko or Fine Unseasoned Bread Crumbs = 2 cups
- Macadamia Nuts (chopped) = 1/2 cup
- Butter = 2 tablespoons
- Olive Oil = 3 tablespoons
Step By Step Instructions Kona Grill Macadamia Nut Chicken
- Preheat the oven to 400°F for recipe preparation.
- Season chicken with salt and pepper for flavouring.
- Place flour in a shallow bowl for dredging.
- Coat chicken in flour thoroughly for an even covering.
- Whisk eggs until frothy in a separate bowl.
- Mix eggs with milk to create an egg wash.
- Combine panko and chopped macadamia nuts in another bowl.
- Dip chicken in egg wash, ensuring complete coating.
- Bread chicken in panko-nut mixture for crispiness.
- Repeat the breeding process for the remaining breasts.
- Heat butter and oil in a large sauté pan.
- Brown chicken on both sides for colour and texture.
- Remove browned chicken breasts from the pan.
- Transfer chicken breasts to a baking sheet.
- Cook in a preheated oven for 15 minutes until fully done.
- Serve the dish while hot for enjoyment.
FAQs
How long will it?
Quick! Just around 30 minutes.
Can I use other nuts?
Yes! Try almonds or pecans for a change.
What Goes with Kona Grill Macadamia Nut Chicken?
- Coconut Rice: Cook jasmine rice with coconut milk for a tropical twist.
- Grilled Pineapple: Sweet pineapple slices add to the meal.
- Steamed Broccoli: Healthy broccoli is a great side.
Storing Tips
Keep leftovers in a closed container for three days in the fridge. Warm in the oven to keep it crispy.
Concluding Remarks
Kona Grill Macadamia Nut Chicken is a winner for any meal. It’s easy and tastes amazing. Try these tropical flavours and enjoy every bite!
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Kona Grill Macadamia Nut Chicken Recipe
Ingredients
- 4 Chicken Breasts (boneless and Skinless)
- 1/2 cup All Purpose Flour
- 2 Eggs
- 1/2 cup Milk
- 2 cups Panko or Fine Unseasoned Bread Crumbs
- 1/2 cup Macadamia Nuts (chopped)
- 2 tablespoons Butter
- 3 tablespoons Olive Oil
Instructions
- Preheat the oven to 400°F for recipe preparation.
- Season chicken with salt and pepper for flavouring.
- Place flour in a shallow bowl for dredging.
- Coat chicken in flour thoroughly for an even covering.
- Whisk eggs until frothy in a separate bowl.
- Mix eggs with milk to create an egg wash.
- Combine panko and chopped macadamia nuts in another bowl.
- Dip chicken in egg wash, ensuring complete coating.
- Bread chicken in panko-nut mixture for crispiness.
- Repeat the breeding process for the remaining breasts.
- Heat butter and oil in a large sauté pan.
- Brown chicken on both sides for colour and texture.
- Remove browned chicken breasts from the pan.
- Transfer chicken breasts to a baking sheet.
- Cook in a preheated oven for 15 minutes until fully done.
- Serve the dish while hot for enjoyment.
