Description
This Nut and Seed Chicken recipe features thinly pounded chicken cutlets coated in a crunchy mixture of macadamia nuts, sunflower seeds, and Italian panko breadcrumbs, shallow fried to golden perfection. Served with a tangy homemade honey mustard sauce, this dish offers a delightful combination of textures and flavors in just 27 minutes, making it a quick and satisfying meal for four.
Ingredients
Chicken and Breading
- 1 1/2 pounds chicken breast (cut into cutlets and pounded thin)
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 cup macadamia nuts
- 1/2 cup shelled sunflower seeds
- 1/2 cup Italian panko breadcrumbs
- 1/3 cup all-purpose flour
- 3 eggs, lightly beaten
- 2 cups peanut or canola oil for frying
Honey Mustard Sauce
- 1/4 cup honey
- 1/3 cup Dijon mustard
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Nut and Seed Mixture: In a food processor, pulse the macadamia nuts and sunflower seeds about 20 times until finely chopped. Pour onto a plate and mix with the Italian panko breadcrumbs until combined.
- Prep the Chicken Cutlets: Cut the chicken breasts into cutlets, then cover with plastic wrap and pound thin to an even thickness for uniform cooking. Season both sides with kosher salt and freshly ground black pepper.
- Heat the Oil: In a dutch oven or fry-safe vessel, pour enough peanut or canola oil to cover half the thickness of the chicken cutlets. Heat over medium until the oil reaches 350°F, using a fry-safe thermometer to monitor temperature.
- Bread the Chicken: Coat each chicken cutlet fully with flour, shaking off excess. Dip both sides into the beaten eggs, allowing excess to drip off, then press into the nut and seed mixture, ensuring full coverage. Add extra panko to the mixture if it becomes too damp and repeat for all cutlets.
- Shallow Fry the Chicken: Carefully add the breaded chicken cutlets to the hot oil and fry for 2–3 minutes per side until golden brown. Always flip the chicken away from you to avoid oil splashes.
- Drain and Finish: Remove fried chicken and place on a rack or paper towel-lined plate to drain excess oil. Ensure the internal temperature reaches 165°F. Sprinkle a pinch of kosher salt over each cutlet immediately after frying. Repeat for all pieces.
- Make the Honey Mustard Sauce: In a small bowl, whisk together honey, Dijon mustard, and fresh lemon juice until fully combined.
- Serve: Drizzle the honey mustard sauce over the nut and seed crusted chicken just before serving, or serve it on the side as a dip. Avoid drizzling too early to prevent sogginess.
Notes
- Use a food processor for finely chopping nuts and seeds to get the best crust texture.
- Ensure chicken is pounded evenly to cook thoroughly and evenly.
- Maintain oil temperature at 350°F for perfect shallow frying without greasy chicken.
- Flip the chicken cutlets away from you to avoid hot oil splashes.
- Add extra panko breadcrumbs if the breading mixture becomes too moist from egg wash.
- Do not drizzle honey mustard sauce too early to keep the crust crispy.
- Use a fry-safe thermometer to accurately monitor oil temperature for consistent results.
