Macadamia Crusted Chicken Tenders with Maui Sunset Sauce
Transform your dinner table into a tropical paradise with these Macadamia Crusted Chicken Tenders with Maui Sunset Sauce. Tender chicken is coated in a golden crust of finely chopped macadamia nuts and panko breadcrumbs, offering a perfect balance of crunch and flavor. But the real star is the vibrant Maui Sunset Sauce—a tangy-sweet glaze made with pineapple juice, orange juice, soy sauce, honey, and a touch of fresh ginger and garlic, embodying the essence of island-inspired cuisine. This oven-baked dish combines a quick stovetop sear with a brief bake, locking in juiciness while ensuring the coating stays irresistibly crisp. Perfect as an appetizer, snack, or main course for the whole family, this recipe delivers a tropical twist that’s as easy to make as it is delicious. Pair it with a simple salad or coconut rice for an unforgettable meal that will leave everyone wanting seconds!
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Recipe Information
Ingredients
- 1 lb Chicken tenders
- 1.5 cups Macadamia nuts
- 0.5 cups Panko breadcrumbs
- 0.5 cups All-purpose flour
- 2 Eggs
- 2 tbsp Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 0.25 cups Vegetable oil
- 1 cup Pineapple juice
- 0.5 cup Orange juice
- 2 tbsp Soy sauce
- 2 tbsp Honey
- 1 tsp Fresh ginger, grated
- 1 clove Garlic, minced
- 1 tbsp Cornstarch
- 1 tbsp Water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using a food processor, pulse the macadamia nuts until finely chopped but not powdered. Combine the chopped nuts with panko breadcrumbs, salt, pepper, and paprika in a shallow dish.
Set up a breading station: place flour in one shallow dish, whisk together eggs and milk in another dish, and place the macadamia-panko mixture in a third shallow dish.
Pat the chicken tenders dry with paper towels, then dredge each one in flour, shaking off excess. Dip into the egg mixture, letting any extra drip off, then coat thoroughly with the macadamia-panko mixture. Press lightly to ensure the coating sticks.
Heat the vegetable oil in a large skillet over medium heat. Working in batches, sear the chicken tenders for 1-2 minutes per side, until golden brown. Transfer to the prepared baking sheet.
Bake the chicken tenders in the preheated oven for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the Maui Sunset Sauce: In a small saucepan, combine pineapple juice, orange juice, soy sauce, honey, grated ginger, and minced garlic. Heat over medium heat and bring to a gentle simmer.
In a small bowl, mix the cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering sauce, stirring constantly until the sauce thickens. Remove from heat and set aside.
Serve the macadamia crusted chicken tenders hot with a side of the Maui Sunset Sauce for dipping. Enjoy!
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 23.1 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
