These crispy and crunchy Macadamia Nut Crusted Chicken Tenders are coated in a savory crust made from oats, macadamia nuts, Parmesan cheese and a touch of thyme. The result is a crunchy, flavorful coating that’s kid-friendly and perfect for a family meal with a Hawaiian-inspired twist.
My family loves chicken tenders, but I get bored repeating the same recipe. I created this version using tenderloins coated in an oat-and-macadamia crust — lighter than deep-fried alternatives yet satisfyingly crunchy. Serve them as an appetizer or a main with a dipping sauce and they disappear fast.
To prepare the coating, pulse rolled oats in a food processor until coarsely chopped — not powdered. Pulse raw, unsalted macadamia nuts separately until they’re finely chopped but not oily or paste-like. Combine the oats and macadamias with all-purpose flour, grated Parmesan and dried thyme for a balanced, savory crust.
Season the chicken tenders well with salt and black pepper — the oat-and-nut mixture contains only Parmesan for saltiness, so the chicken itself needs seasoning. Dip each tender in buttermilk, then press into the oat-and-nut mixture until fully coated. This helps the crust adhere and stay crisp when cooked.
These tenders are pan-fried, not deep-fried. Heat oil in a large skillet over medium heat — medium is key so the nuts toast and turn golden without burning before the chicken is cooked. Cook the tenders 3–4 minutes per side, turning once, until the crust is golden and the chicken reaches a safe internal temperature.
Resist the urge to move the chicken while it’s cooking; giving each side time to form a firm crust prevents it from falling off. Some small bits may come loose — that’s normal and adds to the crispy texture in the pan. Remove cooked tenders to a paper towel–lined plate to drain briefly before serving.
On a trip to Hawaii I tasted a similar dish made with whole chicken breasts. Using tenderloins makes these tenders easier to serve, kid-friendly, and ideal as finger food. Pair them with honey mustard, sweet-and-sour or duck sauce for dipping — the sweet and tangy flavors complement the nutty crust beautifully.
Serve these Crunchy Macadamia Nut Crusted Chicken Tenders hot with your favorite dipping sauce. They’re great for family dinners, parties, or a kid-approved weeknight meal. Your family will love the crunchy texture and the subtle Hawaiian-inspired flavors.
Kathy’s Notes
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You can serve these tenders alongside mac and cheese or a rice casserole for a satisfying meal.
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If you enjoy chicken recipes, try this style with roasted chicken, chicken cacciatore, or a Southwestern chicken for variety.
Crunchy Macadamia Nut Crusted Chicken Tenders
Kathy McDaniel
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Ingredients
- 1 1/2 cups quick rolled oats
- 3/4 cups macadamia nuts, raw and unsalted
- 3 tablespoons all-purpose flour
- 3 tablespoons Parmesan cheese, grated
- 1 teaspoon dried thyme
- Salt and ground black pepper to taste
- 1 cup buttermilk
- 2 pounds chicken tenders
- 1/4 to 1/2 cup canola or vegetable oil, for frying
- For dipping, honey mustard or duck sauce (optional)
Instructions
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Pulse oats in a food processor until coarsely chopped. Transfer to a shallow dish.
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Pulse macadamia nuts until finely chopped but not oily, then add to the oats.
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Stir in the flour, dried thyme and grated Parmesan until evenly combined.
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Season chicken tenders with salt and pepper.
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Dip each tender in buttermilk, then press into the oat mixture to coat completely.
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Heat oil in a large skillet over medium heat. Fry tenders in batches, turning once, about 3–4 minutes per side until golden and cooked through.
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Drain on paper towels briefly, then serve warm.
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Serve with honey mustard, sweet-and-sour or duck sauce for dipping.
Notes
Avoid moving the tenders while frying to help the coating adhere.
Fry in batches, starting with about 1/4 cup oil and adding more if needed.