Macadamia-Crusted Chicken with Finger Lime Aioli

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-fried chicken breasts coated in a crunchy macadamia nut crust paired with a zesty finger lime aioli that adds a fresh citrus burst. This Australian-inspired chicken recipe, ready in about 27 minutes, pairs chicken breasts, macadamia nuts, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

4 boneless, skinless (6 oz each) chicken breasts
1 cup, finely chopped macadamia nuts
1/2 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large, beaten eggs
3 tbsp olive oil
1/2 cup mayonnaise
2 tbsp finger lime pearls
1 tbsp lemon juice
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pound 4 chicken breasts to an even 1/2 inch thickness. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
Step 2: Prepare three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with a mixture of 1 cup finely chopped macadamia nuts and 1/2 cup panko breadcrumbs.
Step 3: Dredge each chicken breast first in the flour, shaking off excess, then dip into the eggs, and finally press firmly into the macadamia-panko mixture to coat completely.
Step 4: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
Step 5: Meanwhile, in a small bowl, mix 1/2 cup mayonnaise, 2 tbsp finger lime pearls, and 1 tbsp lemon juice until combined.
Step 6: Serve the macadamia-crusted chicken with a dollop of finger lime aioli on top for a refreshing citrus finish.