Crispy Walnut Chicken
Elevate your weeknight dinner with this irresistible Crispy Walnut Chicken, where tender chicken breasts are coated in a rich, nutty crust that pairs perfectly with its golden, crunchy texture. Featuring finely chopped walnuts blended with seasoned breadcrumbs, garlic powder, and paprika, this dish transforms simple ingredients into a restaurant-quality meal. Pounded to even thickness for perfect cooking, the chicken is pan-fried to a stunning golden brown and optionally finished in the oven for a flawless finish. Quick to prepare in under 35 minutes, this recipe is ideal for busy nights yet elegant enough for special occasions. Serve it with a fresh side salad or roasted vegetables, and watch it become a family favorite! Keywords: crispy walnut chicken, golden chicken breast, walnut-crusted chicken, pan-fried chicken, easy weeknight dinner.
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Ingredients
- 4 pieces chicken breasts
- 1 cup walnuts
- 1 cup breadcrumbs
- 0.5 cup all-purpose flour
- 2 pieces eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 3 tablespoons olive oil
Directions
Step 1
Preheat the oven to 375°F (190°C) if you plan to finish cooking the chicken in the oven after pan-frying.
Step 2
Place the walnuts in a food processor and pulse until they are finely chopped but not completely ground. Transfer the walnuts to a shallow dish and mix them with the breadcrumbs, salt, black pepper, garlic powder, and paprika.
Step 3
Set up a breading station with three shallow dishes: one with flour, one with the eggs whisked with milk, and one with the walnut-breadcrumb mixture.
Step 4
Pound the chicken breasts between two sheets of plastic wrap to an even thickness, about 1/2 inch thick.
Step 5
Dredge each chicken breast first in the flour (shaking off any excess), then dip it into the egg mixture, and finally coat it thoroughly in the walnut-breadcrumb mixture. Press the mixture onto the chicken to ensure a good coating.
Step 6
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts. Cook for 3–4 minutes on each side until golden brown and crispy.
Step 7
If your chicken breasts are thicker or not fully cooked through after pan-frying, transfer them to a baking sheet and finish cooking in the preheated oven for 5–8 minutes, or until the internal temperature reaches 165°F (74°C).
Step 8
Remove the chicken from the skillet or oven, let rest for 2–3 minutes, and serve immediately. Garnish with fresh parsley if desired.
Nutrition Facts
| Serving size | (1162.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3101.4 |
| Total Fat 161.6g | 0% |
| Saturated Fat 25.4g | 0% |
| Polyunsaturated Fat 60.6g | |
| Cholesterol 946.7mg | 0% |
| Sodium 4719.7mg | 0% |
| Total Carbohydrate 149.6g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 12.7g | |
| Protein 267.2g | 0% |
| Vitamin D 95.0IU | 0% |
| Calcium 346.0mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 831.6mg | 0% |
Source of Calories