This Walnut Crusted Chicken from Elaine seemed simple at first but blew me away with just how flavorful it was. And I just love how protein packed it is with the walnut crust and juicy dark meat. It is healthy without making you feel deprived.
To make it you will need: toasted walnuts, panko breadcrumbs, salt, pepper, cayenne, mustard, an egg white, and chicken thighs.
Blitz your walnuts in a food processor until they are fine, like breadcrumbs. If you don’t have time to toast them first, that is fine because they will brown in the oven later.
In a bowl combine the panko, cayenne and salt, and stir.
In a second bowl combine the egg white with the mustard. Instead of Dijon, I used a spicy coarse mustard, which was wonderful. You can get creative with what you have. Sriracha would even be great.
Add the walnuts to the breadcrumb mixture and stir.
Coat a chicken thigh in the egg white mixture on all sides.
Then transfer it to the breading and coat it well. Repeat this until all of your meat is well covered.
Place the chicken in a greased baking dish and pop it in a 450ºF oven for about 30 minutes.
The result will be a very juicy tender inside and a crunchy outside.
You won’t be able to get enough of this dish! It is so healthy and satisfying. Thank you so much to Tasty Kitchen member Elaine for this recipe. Check out her absolutely stunning website and food photography at Hungry Brownie.
Easy and crispy walnut-crusted chicken thighs you will surely love.
- ½ cups Panko Breadcrumbs
- ⅛ teaspoons Ground Cayenne Pepper
- ½ teaspoons Salt
- ½ cups Toasted Walnuts
- 1 Large Egg White
- 1 teaspoon Dijon Mustard
- 1-½ pound Boneless Chicken Thighs, Washed And Patted Dry
- Salt And Pepper, to taste
Preheat oven to 450 F. Spray a rimmed 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 until nicely chopped then combine them with the breadcrumb mixture.
Whisk egg white with Dijon mustard in a separate shallow bowl. Mix well.
Season chicken with salt and pepper.
Dip each chicken in the egg white mixture, then into the walnut mixture to coat. Press firmly then place chicken on the baking sheet. 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. Enjoy!
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.