After writing about how to toast nuts a few days ago, I had been snacking on toasted walnuts almost everyday and adding them on my salads and sides. There really is a noticeable difference between toasting them or not and, thanks to my oven, I am going to stick to toasted ones from now on. If you are like me who loves poultry and almost half of her recipes in a week comprises chicken, then you are going to love this recipe for walnut-crusted chicken. By using toasted walnuts and panko breadcrumbs, these chickens are crunchy-good on the outside and juicy on the inside. But don’t take my word for it, just start making them.
Thank goodness I have saved enough toasted walnuts from the other day. It took a great deal of control to have some leftovers though, and I wish you the same luck. This recipe calls for your mighty food processor but If he is tired and doesn’t want to help, you can also grind them with your mortar and pestle, or simply chop them finely with your sharp knife. They are easier to chop while a little warm from toasting. Take a look at more tips on how to toast walnuts.
This recipe also calls for Japanese panko bread crumbs which you can find at your local Asian grocery stores, or at the Asian food isle at large supermarkets in your area. The next time you want a crisp chicken filet, try using panko breadcrumbs instead of regular breadcrumbs. They are coarser and absorbs less oil when frying. For baking, they produce the same results and they stay crisp longer than regular breadcrumbs.
- 1 1/2 lbs boneless chicken thighs (about 5 pcs), washed and patted dry
- 1/2 cup panko breadcrumbs
- 1/8 tsp ground cayenne pepper
- 1/2 tsp salt
- 1/2 cup toasted walnuts, cooled (how to toast walnuts)
- 1 large egg white
- 1 tsp Dijon mustard
- Preheat oven to 450 degrees F. Spray baking sheet with cooking spray and set aside.
- In a shallow dish, combine panko breadcrumbs with cayenne and salt. Set aside.
- Grind toasted walnuts in a food processor and combine with the breadcrumb mixture.
- Whisk egg white with Dijon mustard in a separate bowl. Mix well.
- Season chicken with salt and pepper.
- Dip each chicken in egg white mixture, then onto the walnut mixture to coat. Press firmly then place on the baking sheet sprayed with cooking spray. Repeat until you go through all your chicken pieces.
- Bake until chicken is golden brown and cooked through, about 25-30 minutes.
- Serve with rice or mixed greens. Best if paired with sweet-chili sauce for dipping.
- Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer - from USDA