Low Carb Macadamia Nut Crusted Chicken Recipe

I have a new favorite way to “bread” chicken! Instead of using almond flour which always seems to crumble on me and fall off the chicken, I’ve started using macadamia nuts, and boy is it delicious!!

It has a very mellow flavor and reminds me very much of regular fried chicken.

While I’m sure this could be fried in a skillet, I baked mine. I know that tends to bring down the fat content, but I like baking my chicken so I have my hands free to prepare the rest of the meal while it’s cooking. It’s just a convenience thing for me. Plus, I wasn’t sure how the breading would stick in a pan, so I stuck with the oven. Feel free to experiment though!

I also chose to use boneless, skinless chicken breasts. Call it a hang over from my low fat days or call it using up what I had in the freezer, but I tend to prefer them over other pieces of chicken, even if they are lower in fat. So do what you feel comfortable with. If you’d rather use a different part of the chicken for this recipe, feel free!

All in all, this turned out super good and I’ll definitely be making this again soon.

Note: I used 4 chicken breasts because I needed to cook them before they went bad. If you want to coat both sides of the chicken breasts, either use only 2 breasts or double the breading portion of the recipe.

YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:

• Low Carb Chicken Curry Salad
  
• Low Carb Bok Choy Cashew Chicken
  
• Low Carb Thai Peanut Chicken & Cabbage Stir Fry
  

Low Carb Macadamia Nut Crusted Chicken

5 from 2 votes

Print Pin Rate

Servings: 4 servings

Calories:

Ingredients

• 4 medium boneless, skinless chicken breasts
• 2 large eggs
• 2 tbsp. full-fat coconut milk
• 1/2 tsp. garlic powder
• 1 cup salted macadamia nuts
• 1/4 cup psyllium husks

Instructions

• In a bowl, whisk together the eggs and coconut milk.
  
• In a food processor, blend the garlic powder, nuts and psyllium husks together until you have a soft, bready consistency. It'll be a bit wet and sticky to the touch. You'll notice it start to "ball up" a bit in the processor. That's when it's done.
  
• Dip the chicken in the egg mixture and place on a parchment-lined baking pan.
• Using your fingers, spread the nut mixture over the entire top side of the chicken breast. Continue until all pieces of chicken are on the pan and coated.
  
• Bake at 350 F. for approximately 40-50 minutes. This will vary greatly by oven, so start keeping an eye on it around the 30 minute mark.
  
• When the chicken reaches at least 165 F. on a meat thermometer, it's done.
  
• Cool slightly and serve.
  

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Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):