Walnut-Crusted Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Walnuts: Finely chopped, they provide a nutty flavor and crunchy texture to the crust.

Breadcrumbs: Combined with the walnuts to create the crust for the chicken.

Garlic powder: Adds a subtle garlic flavor to the crust mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the seasoning.

Olive oil: Used to brush the chicken breasts, helping the coating adhere and adding moisture.

Egg: Beaten, it acts as a binding agent for the walnut and breadcrumb mixture.

When coating the chicken breasts with the walnut mixture, make sure to press the mixture firmly onto the chicken to ensure an even and thick crust. This will help the walnut crust adhere better and create a more flavorful and crunchy texture. Additionally, using a food processor to finely chop the walnuts ensures that they mix well with the breadcrumbs and other seasonings, providing a consistent coating.

• boneless, skinless chicken breasts - Substitute with turkey cutlets: Turkey cutlets have a similar texture and mild flavor, making them a suitable alternative for chicken breasts.

• finely chopped walnuts - Substitute with finely chopped pecans: Pecans have a similar texture and slightly sweet flavor, which can provide a comparable crunch and taste.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, offering a similar texture to traditional breadcrumbs.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor that can enhance the overall taste of the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without overpowering the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• beaten egg - Substitute with buttermilk: Buttermilk can help the coating adhere to the chicken and adds a slight tanginess to the flavor.

• Allow the chicken breasts to cool completely before storing. This prevents condensation, which can make the walnut crust soggy.
• Place the cooled chicken in an airtight container. If stacking, separate each piece with parchment paper to maintain the integrity of the crust.
• Store in the refrigerator for up to 3-4 days. For longer storage, freezing is recommended.
• To freeze, wrap each chicken breast individually in plastic wrap or aluminum foil. This helps prevent freezer burn and maintains the flavor.
• Place the wrapped chicken in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2 months. Beyond this, the texture and flavor may begin to degrade.
• When ready to enjoy, thaw the chicken in the refrigerator overnight. This slow thawing process helps retain moisture.
• Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. This ensures the walnut crust remains crispy.
• Avoid microwaving, as this can make the crust soggy and unevenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover walnut-crusted chicken on a baking sheet lined with parchment paper.
  3. Cover the chicken loosely with aluminum foil to prevent the walnut crust from burning while ensuring the chicken heats evenly.
  4. Bake for 15-20 minutes or until the chicken is heated through. Remove the foil for the last 5 minutes to crisp up the walnut crust.
  5. Let it rest for a couple of minutes before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
  2. Place the leftover walnut-crusted chicken in the skillet.
  3. Cover the skillet with a lid to trap the heat and moisture, ensuring the chicken heats evenly.
  4. Cook for 5-7 minutes on each side, or until the chicken is heated through and the walnut crust is crispy.
  5. Remove from the skillet and let it rest for a minute before serving.

• Microwave Method:

  1. Place the leftover walnut-crusted chicken on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If the chicken is not heated through, continue microwaving in 30-second intervals until warm.
  5. For a crispier crust, you can finish by placing the chicken under the broiler for 1-2 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover walnut-crusted chicken in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, flipping halfway through to ensure even heating.
  4. Check to make sure the chicken is heated through and the walnut crust is crispy.
  5. Let it rest for a minute before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover walnut-crusted chicken on the toaster oven tray.
  3. Cover the chicken loosely with aluminum foil to prevent the walnut crust from burning.
  4. Bake for 10-15 minutes or until the chicken is heated through. Remove the foil for the last few minutes to crisp up the walnut crust.
  5. Let it rest for a couple of minutes before serving.

• Oven: Used to bake the chicken breasts at a consistent temperature of 375°F (190°C) to ensure they are cooked through and the crust is golden brown.

• Food processor: Pulses the walnuts until they are finely chopped, creating a uniform texture for the crust.

• Mixing bowl: Combines the finely chopped walnuts with breadcrumbs, garlic powder, salt, and pepper to create the coating mixture.

• Baking sheet: Holds the coated chicken breasts while they bake in the oven, ensuring even cooking.

• Brush: Applies olive oil to each chicken breast, helping the walnut mixture adhere better.

• Beaten egg: Used to dip the chicken breasts in, acting as a binding agent for the walnut mixture.

• Measuring spoons: Measures out the garlic powder, salt, and black pepper accurately.

• Measuring cups: Measures the walnuts and breadcrumbs to ensure the correct proportions for the coating mixture.

• Knife: Optionally used to trim any excess fat from the chicken breasts before coating.

• Cutting board: Provides a stable surface for any trimming or preparation of the chicken breasts.

• Tongs: Helps handle the chicken breasts when dipping them in the egg and coating them with the walnut mixture.

• Cooling rack: Allows the chicken to rest after baking, ensuring the crust stays crispy.

Pre-chop ingredients: Finely chop walnuts and mix with breadcrumbs, garlic powder, salt, and pepper in advance.

Use a food processor: Quickly pulse walnuts in a food processor instead of chopping by hand.

Prepare an assembly line: Set up stations for olive oil, beaten egg, and walnut mixture to streamline coating the chicken breasts.

Line the baking sheet: Use parchment paper on the baking sheet for easy cleanup.

Batch cooking: Double the recipe and freeze extra walnut-crusted chicken for a quick meal later.