Best 2 Walnut And Rosemary Oven Fried Chicken Recipes

If you are searching for a crispy and flavorful twist to the classic fried chicken, look no further than walnut and rosemary oven-fried chicken. This delectable dish combines the nutty flavor of walnuts with the aromatic essence of rosemary, creating an unforgettable culinary experience. Baked in the oven, this recipe yields tender chicken enveloped in a crispy, golden-brown coating, making it a healthier alternative to traditional fried chicken. Prepare to tantalize your taste buds with this unique and flavorful recipe, perfect for any occasion.

Here are our top 2 tried and tested recipes!

WALNUT AND ROSEMARY OVEN-FRIED CHICKEN

Walnut and Rosemary Oven-Fried Chicken image

I got this recipe from my latest edition of Cooking Light and it is a delicious keeper! Makes weeknight chicken taste company-worthy and is done in 1/2 hour. The magazine suggests serving it with a salad topped with a toasted garlic vinaigrette.

Provided by CaliforniaJan

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6 ounce) chicken cutlets
1/3 cup panko breadcrumbs (Japanese breadcrumbs)
1/3 cup walnuts, finely chopped
2 tablespoons parmigiano-reggiano cheese, grated
3/4 teaspoon fresh rosemary, minced
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
cooking spray
rosemary (optional)

Steps:

Preheat oven to 425°.
Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
Note: If you don't have chicken cutlets, pound your boneless-skinless chicken breasts between two sheets of wax paper to make them uniformly about 1/2-inch thick.

WALNUT AND ROSEMARY OVEN FRIED CHICKEN

WALNUT AND ROSEMARY OVEN FRIED CHICKEN image

Categories Chicken

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup low-fat buttermilk 2 tablespoons Dijon mustard 4 (6-ounce) chicken cutlets 1/3 cup panko (Japanese breadcrumbs) 1/3 cup finely chopped walnuts $
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2 tablespoons grated fresh Parmigiano-Reggiano cheese 3/4 teaspoon minced fresh rosemary 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper $
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Cooking spray Rosemary leaves (optional)

Steps:

1. Preheat oven to 425°. 2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat. 3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture. 4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Tips:

Use a good quality frying chicken: A free-range or organic chicken will have a better flavor and texture.
Brine the chicken overnight: This will help the chicken to cook evenly and stay moist.
Use a flavorful breading: The breading is what will give the chicken its flavor, so make sure to use a blend of herbs and spices that you like.
Preheat the oven to the correct temperature: If the oven is not hot enough, the chicken will not cook properly.
Do not overcrowd the baking sheet: Give the chicken pieces enough space so that they can cook evenly.
Bake the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Walnut and rosemary oven-fried chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is brined overnight in a flavorful mixture of herbs and spices, then coated in a crispy breading made with walnuts and rosemary. The chicken is then baked in the oven until it is cooked through. The result is a moist and flavorful chicken that is sure to please everyone at the table.

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