How To Make Walnut and Rosemary Oven Fried Chicken
Fried chicken need not be loaded with fat, especially when you have this oven-baked recipe. It even has chopped walnuts and fresh rosemary.
Preheat oven to 425 degrees F. Pound the chicken so that they are about ½ thickness. This is optional but will help the chicken to cook faster.
Combine buttermilk and mustard in a shallow dish stirring with a whisk. Add the chicken to the buttermilk turning to coat.
In a small skillet over Medium heat, toast the panko crumbs until golden brown. Remove from heat and combine the panko crumbs with finely chopped walnuts, parmesan cheese, rosemary, salt and pepper.
Remove chicken from buttermilk mixture and dredge in crumb mixture.
Arrange a wire rack on a large baking sheet or line the pan with aluminum foil and spray with cooking spray. Lay the chicken on top.
Bake at 425 degrees F for 13 to 15 minutes or until chicken is no longer pink. Garnish with Rosemary leaves.
- Calories: 148.95kcal
- Fat: 9.21g
- Saturated Fat: 2.77g
- Trans Fat: 0.04g
- Monounsaturated Fat: 3.76g
- Polyunsaturated Fat: 1.86g
- Carbohydrates: 5.24g
- Fiber: 0.56g
- Sugar: 1.01g
- Protein: 10.92g
- Cholesterol: 35.67mg
- Sodium: 216.55mg
- Calcium: 93.46mg
- Potassium: 124.35mg
- Iron: 0.64mg
- Vitamin A: 29.83µg
- Vitamin C: 0.89mg
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