Strip the cilantro from its stems and roughly chop the leaves.

Cut the lime in half, juice half and cut the other half into wedges.

Get three plates out.

Place the flour on one plate.

Crack the two eggs, scramble, and place them on the second plate.

Chop the macadamia nuts and place in a bowl.

In the bowl with the macadamia nuts mix in the panko, sprinkle some salt & pepper and stir.

Take the panko and macadamia nut mixture and place in the third plate.

Line up the three plates, with flour first, scrambled eggs next, and the panko macadamia nut mixture last. Place an empty plate on the very end.

First, take the chicken and coat it with the flour.

Make sure the chicken is coated evenly on both sides.

Next, take the chicken and dip it into the eggs.

Again, make sure the chicken is coated evenly on both sides.

Finally, dip the chicken in the macadamia nut panko mixture.

After the chicken has been completely prepped, place them onto a plate and set aside. In a deep pan for frying, heat the oil until hot, but not smoking.

While the oil heats, prepare the mango salsa and any side dishes you’ve chosen.

In a large bowl, pour the chopped mango in first.

Next, add in the red onion.

Add in the cilantro and stir well.

Squeeze in the lime juice. Stir, coating the mango evenly with the juice.

Once you’ve finished making the mango salsa and your side dishes are almost complete it’s time to cook the chicken.

In the large pan, full of hot oil, take the chicken and deep fry each piece, 3-4 minutes per side depending on the thickness of each chicken breasts.

Place the chicken after it has been fried on a paper lined plate to drain off excess oil.

Place a chicken breast on each plate, top with the mango salsa, and serve with the side dishes (rice and broccoli as pictured if used). Place the extra mango salsa in a small bowl on the side for anyone to grab a little more if desired.