Recipes
Nutty Panko Chicken & Sweet, Spicy Sauce
- Yield: 4 Servings
- Prep Time: 25 Mins.
- Cook Time: 8 Mins.
- With Fisher® Macadamia Nuts and Almonds adding a hearty crunch, one bite is all you’ll need to kick your fried-chicken routine goodbye and say hello to a new staple!
Ingredients
- 1/2 cup sugar
- 1/4 cup white distilled vinegar
- 2-3 teaspoons chili garlic paste (based on heat preference)
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup flour
- 1 teaspoon dried parsley
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 eggs
- 1/2 cup Fisher® Chef’s Naturals Dry Roasted Macadamia Nuts
- 1/2 cup Fisher® Chef’s Naturals Whole Natural Almonds
- 3/4 cup panko breadcrumbs
- 4 boneless, skinless breast halves, about 1 1/2 pounds
- 3/4 cup oil for frying, divided
Directions
- Mix ¾ cup water, sugar, vinegar, chili garlic paste and salt in a small saucepan and bring to a simmer over medium-high heat; reduce heat to medium and simmer for about three minutes.
- Whisk the cornstarch with 1 tbsp. cold water in a small bowl to create a slurry, slowly stir the slurry into mixture in the saucepan. Increase heat to medium-high and bring sauce to a boil, boil sauce for about one minute to thicken; set aside.
- Mix flour, parsley, seasoned salt, garlic powder, and black pepper in a shallow dish or pie plate. Whisk the eggs with 1 tbsp. water in a second shallow bowl.
- Pulse the macadamia nuts and almonds in food processor until coarsely chopped. Do not over pulse. Mix the chopped nuts with the panko crumbs in a third shallow dish.
- Place chicken between two layers of plastic wrap; use a meat mallet to pound one chicken breast at a time to about ½-inch thickness.
- Heat ½ cup of vegetable oil over medium heat in a large skillet. Dip each piece of chicken in the flour mixture, tapping off any excess flour, followed by the egg mixture and lastly dip in the nut/panko mixture, pressing the coating to the chicken.
- Place the chicken in the skillet carefully. Cook until brown and turn over, continue cooking until internal temperature reaches 165°F on a food thermometer and golden brown, about 4 minutes per side. Remove the chicken to a baking rack so that the oil can drain. Serve with sweet ‘n spicy dipping sauce.
Share This Fisher Recipe