Crispy Macadamia Crusted Chicken Tenders

These crispy, crunchy Macadamia Nut Crusted Chicken Tenders are coated in a savory crust made from quick rolled oats, macadamia nuts, grated Parmesan, and a touch of dried thyme. The result is a satisfying, slightly Hawaiian-inspired take on classic chicken tenders that the whole family will enjoy.

Perfect for kids and adults alike, these tenders are easy to prepare and make a great appetizer, main dish, or party snack. They offer a delightful contrast between a tender, juicy interior and a crunchy, nutty coating.

Close-up shot of three Macadamia Nut Crusted Chicken Tenders

My family adores chicken tenders, but I like changing up the routine. Instead of my usual recipe, I created this Hawaiian-inspired version using macadamia nuts and oats for the crust. The combination of oats and nuts gives the coating a sturdy crunch, while the Parmesan and thyme add a savory note that complements the chicken beautifully.

Overhead shot of three Macadamia Nut Crusted Chicken Tenders and a mini white bowl with honey mustard

To prepare the coating, pulse the oats briefly in a food processor so they are chopped but not turned into flour. Process raw, unsalted macadamia nuts until they are finely chopped but still have texture — avoid overprocessing so they don’t become a paste. Combine the chopped oats and nuts with all-purpose flour, grated Parmesan, and dried thyme in a shallow dish.

Season the chicken tenders generously with salt and freshly ground black pepper before dipping them in buttermilk. The buttermilk helps the oat-and-nut mixture adhere and keeps the chicken moist while cooking. Dredge each tender in the mixture until well coated, pressing lightly so the crust clings to the meat.

Overhead shot of chicken tenders over a white rectangular plate, seasoned with salt and pepper

These tenders are pan-fried rather than deep-fried. Heat a few tablespoons of canola or vegetable oil in a large skillet over medium heat. Cooking at medium temperature prevents the nuts in the crust from burning before the chicken cooks through. If the coating browns too quickly, reduce the heat.

Place the tenders in the pan and allow them to cook without moving them around for a few minutes on each side. This helps the crust set and become golden and crisp. Expect to cook for about 3–4 minutes per side, depending on thickness, until the chicken is cooked through and the crust is evenly browned.

Close-up shot of three Macadamia Nut Crusted Chicken Tenders. One is been dipped in honey mustard

After cooking, transfer the tenders to a plate lined with paper towels to drain any excess oil. Serve them warm with your favorite dipping sauces — honey mustard, sweet-and-sour, or duck sauce are all excellent choices. These tenders work well as a fun family dinner, a tasty appetizer, or a kid-friendly party food.

Side shot of a pile of Macadamia Nut Crusted Chicken Tenders served in a white plate with a small bowl with honey mustard

I first tasted a similar dish on a trip to Hawaii where restaurants served macadamia-crusted chicken using full breast pieces. By using tenderloins, these tenders are easier to eat, cook faster, and are more child-friendly. The crunchy oat-and-nut crust makes them an instant favorite for both kids and adults.

Serve these Crunchy Macadamia Nut Crusted Chicken Tenders with a side of your preferred dipping sauce and a simple salad or roasted vegetables for a complete meal. They’re flavorful, satisfying, and perfect for weeknights or casual gatherings.

Kathy’s Notes

You can pair these tenders with a creamy mac and cheese or a rice casserole for a heartier meal.
Keep the heat at medium when frying; too-high heat can burn the nuts and make the crust bitter.
Avoid moving the tenders while cooking to preserve the coating. Small bits may fall off, which is normal.
Cook the tenders in batches and start with about 1/4 cup of oil in the skillet, adding more as needed to maintain even cooking.

Crunchy Macadamia Nut Crusted Chicken Tenders

A savory, crunchy coating of oats, macadamia nuts, Parmesan, and thyme creates a delicious crust for tender chicken pieces. Ideal for family meals and gatherings.

Kathy McDaniel

Prep 10 mins

Cook 15 mins

Total 25 mins

Makes 6 servings

Ingredients

1 1/2 cups quick rolled oats
3/4 cup raw, unsalted macadamia nuts
3 tablespoons all-purpose flour
3 tablespoons grated Parmesan cheese
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, sweet-and-sour, or duck sauce (optional)

Instructions

Place the oats in a food processor and pulse until coarsely chopped. Transfer to a shallow dish.
Pulse the macadamia nuts in the food processor until finely chopped but still textured. Add them to the oats.
Stir in the flour, dried thyme, and grated Parmesan until evenly combined.
Season the chicken tenders with salt and pepper.
Dip each tender in buttermilk, then press into the oat-and-nut mixture to coat well.
Heat oil in a large skillet over medium heat. Fry the tenders in batches, cooking about 3–4 minutes per side until golden brown and cooked through.
Transfer cooked tenders to a plate lined with paper towels to drain.
Serve warm with dipping sauce, if desired.

Notes

Keep the heat at medium to prevent the nuts from burning. If the crust browns too quickly, lower the heat.

Avoid moving the tenders while they cook so the coating stays intact. It’s normal for a few crumbs to fall off.

Cook in batches, starting with about 1/4 cup of oil and adding more as needed.

Nutrition