Marla's Oven Fried Chicken with Cashew Crust
Crispy, flavorful, and surprisingly easy to make, Marla's Oven Fried Chicken with Cashew Crust takes comfort food to the next level. This recipe combines tender, bone-in chicken thighs marinated in tangy buttermilk and spicy hot sauce with a uniquely crunchy coating made from toasted cashews and golden panko breadcrumbs. Baked to perfection at 400°F instead of fried, this dish delivers all the indulgent crispiness of fried chicken without the extra oil, making it a lighter yet equally satisfying option. The cashew crust is seasoned with garlic, onion, paprika, and a hint of thyme for a savory nutty flavor, while a quick spritz of olive oil spray helps achieve that irresistible crunch. Ready in just about an hour and perfect for family dinners or entertaining, this recipe pairs beautifully with creamy mashed potatoes or a bright, zesty coleslaw. Indulge in a better-for-you twist on a classic with this irresistible oven-fried chicken recipe.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 cup raw cashews
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 1 bottle olive oil cooking spray
Directions
Step 1
In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor.
Step 2
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack lightly with olive oil cooking spray to prevent sticking.
Step 3
In a food processor, pulse the cashews until they form coarse crumbs. Be careful not to over-process; you want texture, not a paste.
Step 4
In a shallow dish, combine the cashew crumbs, panko breadcrumbs, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well.
Step 5
In a separate shallow dish, whisk the eggs. In a third shallow dish, place the flour.
Step 6
Remove the chicken thighs from the buttermilk marinade and let the excess drip off. Dredge each piece in the flour, coating evenly, then dip into the beaten eggs, and finally press into the cashew mixture, ensuring all sides are well coated.
Step 7
Place the coated chicken thighs onto the prepared rack, leaving a little space between each piece. Lightly spray the tops of the chicken with olive oil cooking spray to help them crisp up in the oven.
Step 8
Bake the chicken in the preheated oven for 30-35 minutes, or until the cashew crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Step 9
Remove from the oven and let rest for 5 minutes before serving.
Step 10
Serve hot with your favorite sides, such as mashed potatoes, coleslaw, or a fresh green salad. Enjoy!
Nutrition Facts
| Serving size | (811.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1366.7 |
| Total Fat 69.6g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 398.8mg | 0% |
| Sodium 3836.5mg | 0% |
| Total Carbohydrate 140.9g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 23.1g | |
| Protein 55.8g | 0% |
| Vitamin D 208.9IU | 0% |
| Calcium 430.5mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1399.7mg | 0% |
Source of Calories