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Keto Macadamia Crusted Chicken Breast Recipe

Louise Hendon | December 21
Keto Macadamia Crusted Chicken Breast Recipe #keto https://ketosummit.com/keto-macadamia-crusted-chicken-breast-recipe

One of my oldest friends likes to pride himself on making the most fabulous chicken tenders in the world. Years spent cooking in a pub gave him the opportunity to perfect his recipe which he just loves to show off. So, of course, I had to one-up him and make an even better recipe.

To beat him at his own game I couldn’t just try to make a spice mix that would improve upon something he spent years mastering. I had to step up the game with better ingredients. Thus, the Keto macadamia crusted chicken breast recipe was born. And, I totally think that I won.

What’s The Deal With Macadamia Nuts?

Macadamia nuts are one of the most flavorful nuts in my opinion. They have a large size which makes them useful in a lot of recipes. They are also much higher in natural fats and proteins than other more common nuts like almonds or cashews.

Macadamia nuts originally come from Australia where there are a few types of trees that produce the fruit. However, it was when they started growing them in Hawaii that the nut began to gain popularity all over the world. They can even often be referred to as a Hawaii nut – which seems entirely unfair to Australia.

How To Crust Chicken With Nuts

The process of covering a piece of chicken breast with nuts can be a challenge the first couple of times you do it. So, I thought I should give you a few tips to get you started on the right track.

  • Make sure to crush the nuts thoroughly. A small size with a bit of bite left is ideal, but there should also be a range of size including some powder to help fill in the holes.
  • Be sure to coat the chicken thoroughly in the egg wash before coating with nuts. If there are any dry spots on the protein, the nuts just will not stick.
  • You can push the nuts into the flesh firmly to help it along. However, any nuts that are not attached by the moisture at this point will not hold on after it is cooked.

Versatile Enough For Any Side Dish

These delicious pieces of chicken are tasty enough that any side dish won’t overpower them. The macadamia nuts are a versatile flavor as well, which means that there isn’t much that would clash with the taste. So, whether you want to serve the chicken on a bed of cauliflower rice, or served with some steamed bok choy, the choice is all yours.

Keto Macadamia Crusted Chicken Breast Recipe #keto https://ketosummit.com/keto-macadamia-crusted-chicken-breast-recipe

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Keto Macadamia Crusted Chicken Breast Recipe #keto https://ketosummit.com/keto-macadamia-crusted-chicken-breast-recipe

Keto Macadamia Crusted Chicken Breast Recipe


  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Entree
  • Cuisine: American

Description

An exquisite crust of macadamia nuts to help take your chicken to the next level.


Ingredients

  • 1/2 cup (64 g) of macadamia nuts, crushed (into chunky pieces)
  • 1/4 cup (20 g) of shredded coconut
  • 2 Tablespoons (20 g) of garlic powder
  • Salt and pepper, to taste
  • 1 egg, whisked
  • 2 chicken breasts, cut into large strips

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large bowl, mix the crushed macadamia nuts, shredded coconut, and garlic powder. Season the mixture with salt and pepper, to taste.
  3. Place the whisked egg in a separate bowl.
  4. Dip each chicken piece into the whisked egg. Then dip the chicken slices into the nut mixture. Place the chicken pieces on a greased rimmed baking tray.
  5. Bake for 20 minutes until the chicken is fully cooked. Check with a meat thermometer that the internal temperature of the chicken is 165 F (75 C).

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g.

Nutrition

  • Calories: 376
  • Sugar: 1 g
  • Fat: 26 g
  • Carbohydrates: 6 g
  • Fiber: 3 g
  • Protein: 27 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.