Macadamia Nut-Crusted Chicken with Finger Lime Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts coated in crushed macadamia nuts, served with a zesty finger lime aioli inspired by Australian native produce. This australian-inspired chicken ready in about 27 minutes blends finely chopped macadamia nuts, all-purpose flour, large, beaten eggs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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Instructions

  1. Step 1: Place 1/2 cup all-purpose flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp black pepper. Place 2 beaten large eggs in a second shallow dish. Place 1 cup finely chopped macadamia nuts in a third shallow dish.
  2. Step 2: Pat dry 4 chicken breasts (6 oz each). Dredge each breast first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the chopped macadamia nuts to coat evenly.
  3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
  4. Step 4: While chicken cooks, prepare the finger lime aioli by mixing 1/2 cup mayonnaise with 2 tbsp finger lime pulp, 1 minced garlic clove, and 1 tbsp fresh lemon juice until smooth.
  5. Step 5: Serve the macadamia nut-crusted chicken breasts topped with a generous dollop of finger lime aioli.

Frequently asked questions

How long does Macadamia Nut-Crusted Chicken with Finger Lime Aioli take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia Nut-Crusted Chicken with Finger Lime Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia Nut-Crusted Chicken with Finger Lime Aioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia Nut-Crusted Chicken with Finger Lime Aioli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia Nut-Crusted Chicken with Finger Lime Aioli?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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