Oven-fried chicken can be a great alternative to pan or deep frying. It uses less fat and the results are just as crispy and juicy. The crunch in this recipe comes from the panko breading and the walnuts while the rosemary and Italian cheese add depth and flavor. Not to mention, baking at a high temperature makes this meal ready in a flash.
This recipe is courtesy of Cooking Light Magazine and modified by McCracken Egg.
6 - 8 servings
2/3 cup low-fat buttermilk
1/4 cup Dijon mustard
6 - 8 (6 ounce) boneless/skinless chicken breasts
1 cup panko breadcrumbs
2/3 cup finely chopped walnuts
1/4 cup Italian blend shredded cheese (I used a blend of Parmesan, Asiago, Fontina, and Provolone)
2 teaspoons dried rosemary
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Preheat the oven to 425 degrees Fahrenheit.
Combine buttermilk and mustard in a shallow dish and whisk until combined.
Add chicken breasts to the buttermilk mixture, turning to coat, and covering them as much as possible.
Heat a small skillet over medium-high heat and add panko to the pan.
Cook panko for approximately 5 minutes, or until golden brown.
Combine panko, walnuts, cheese, rosemary, salt, and pepper in a shallow dish and mix until combined.
Arrange a wire rack on a large baking sheet and coat well with cooking spray.
Remove the chicken breasts, one at a time, and dredge in the breading until lightly and evenly coated.
Arrange the chicken breasts on the wire rack and coat them with cooking spray.
Bake for approximately 15 - 20 minutes or until cooked through.
Give the chicken as much time as possible in the buttermilk while you work. It helps to make it more tender and juicy.
Sometimes, it is cheaper to by walnut halves and pieces. If this is the case, just put them in a plastic bag and seal it. Use a meat tenderizer to gently crush them and then use for the breading.
Try lining your baking sheet with tin foil first. It makes clean up much easier.