Macadamia Crusted Chicken with Mango Salsa

Macadamia Crusted Chicken with Mango Salsa
adapted from The Complete Cookbook

12 chicken tenderloins (14 oz.), larger ones cut in half (chicken breasts cut into thin slices would work great, too)
1 cup flour, seasoned generously with salt and pepper
2 eggs, lightly beaten
8 oz. macadamia nuts, finely chopped
2 cups breadcrumbs
oil, for deep-frying
Salt for seasoning

Mango Salsa
1 medium mango, finely diced
3 tablespoons finely diced red onion
2 tablespoons roughly chopped cilantro
1 fresh jalapeno, seeded and finely chopped
Juice from 1 lime

Cut the chicken into strips, Dust the chicken strips with the flour, then dip them in the egg and, finally, coat them generously in the combined nuts and breadcrumbs. Chill for at least 30 minutes to firm up.

To make the salsa, combine all the ingredients in a small bowl and season to taste with salt and black pepper. Set aside.

Fill a large, heavy-based saucepan (I used my electric frypan) one-third full of oil and heat to 350 degrees, or until a cube of bread dropped in the oil browns in 15 seconds. Cook the chicken strips in batches for 4-5 minutes, or until golden brown all over, taking care not to burn the nuts. Drain on crumpled paper towels (brilliant!). Serve the chicken strips warm with the salsa.