Total cooking time: 15 minutes
Makes 24
Difficulty: Medium
12 chicken tenderloins (700g/1lb 2½oz), larger ones cut in half
Seasoned plain flour, for dusting
2 eggs, lightly beaten
250g (80z) macadamias, finely chopped
2 cups (160g/5½oz) fresh breadcrumbs
Oil, for deep frying
Mango salsa
1 small mango, very finely diced
2 tablespoons finely diced red onion
2 tablespoons roughly chopped fresh coriander leaves
1 fresh green chilli, seeded and finely chopped
1 tablespoon lime juice
1. Cut the chicken into strips. Dust the chicken strips with the flour, then dip them in the egg and, finally, coat them in the combined nuts and breadcrumbs. Chill for at least 30 minutes to firm up.
2. To make the salsa, combine all the ingredients in a small bowl and season to taste with salt and black pepper.
3. 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 strips 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 the chicken strips warm with the salsa.
Nutrition per piece
Protein 8g; Fat 13.5g; Carbohydrates 6g; Dietary Fibre 1g; Cholesterol 43mg; 740kJ (175kcal)
Note:
These are best made on the day they are to be served.
Variations:
These chicken strips are also very tasty served with sweet chilli sauce. Try a different coating using almonds or peanuts.
Review:
These were absolutely gorgeous. I thought I'd made the nuts a bit too chunky, but they added a lovely crunchiness to the batter. The mango salsa was lovely, if you like things spicy, I'd suggest an extra half chilli or so, or maybe putting a couple of seeds in. If you want it mild and sweet, just use a half.
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