Macadamia Crusted Chicken Tenders with Port Dijon Aioli

By Texaschef11

Ingredients

• * Port Dijon Aioli:
• 1 * 1 pound chicken tenders
• * Kosher salt and freshly ground black pepper
• 1 1/2 * 1 1/2 cups flour
• 3 * 3 eggs, lightly beaten
• 1/3 * 1/3 cup water
• 1 1/2 * 1 1/2 cup macadamia nuts, finely chopped
• 1/2 * 1/2 cup Panko bread crumbs
• 1/4 * 1/4 cup olive oil
• * Tarragon leaves, for garnish
• *
• 1 * 1 cup port wine
• 1 1/2 * 1 1/2 Tbsp shallot, minced
• 3 * 3 cloves garlic, minced
• 3 * 3 Tbsp dijon mustard
• 1 * 1 Tbsp lemon juice
• 1 * 1 cup mayonnaise
• 2 * 2 tsp fresh tarragon leaves, chopped
• * Salt and pepper

Preparation

Step 1

Season chicken with salt and pepper. Set out three shallow dishes. Fill the 1st with flour, 2nd with eggs and water, mixed well. Fill 3rd with macadamia nuts and Panko bread crumbs and mix well. Dredge chicken in the flour, shaking off the excess. Then dip chicken in eggs and shake off excess. Lastly place chicken in macadamia and Panko mixture and coat thoroughly. Press so mixture sticks to chicken. Repeat for each piece of chicken. Add olive oil to a large skillet over medium-high heat. When oil is hot, add chicken and pan fry on each side, about 4 minutes a side, until chicken is golden brown and remove from heat. To serve, place port dijon aioli in a small bowl, and place bowl in the middle of a large serving platter. Fan pieces of macadamia crusted chicken around bowl on platter. Garnish platter with tarragon leaves. Port Dijon Aioli: Pour port wine into a small saucepan over medium-high heat. Add shallot and garlic and reduce by half. Transfer mixture to a medium mixing bowl and cool for about 20 minutes. When room temperature, add mustard, lemon juice, mayonnaise, and tarragon leaves and mix well. Season with salt and white pepper. Refrigerate until serving.