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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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C) if you plan to finish cooking the chicken in the oven after pan-frying.
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.
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.
Pound the chicken breasts between two sheets of plastic wrap to an even thickness, about 1/2 inch thick.
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.
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.
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).
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
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.2 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
