What’s for Dinner?
UN-Fried Walnut-Coated Chicken
-Mollie Katzen, www.walnuts.org
Crunchy on the outside and moist in the center, this chicken is healthy too. Ask your meat market to cut the chicken into pieces and save the backbone for stock. Any leftovers can be added to noodle soup for a spicy chicken version.
1 chicken, cut into 10 pieces
2 cloves garlic, crushed or minced
1 1/2 cups buttermilk
1 cup panko or breadcrumbs
1/2 cup chopped walnuts, finely chopped
1/2 cup cornmeal
2 teaspoons garlic salt
2 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1. Place the chicken pieces and garlic in a large bowl. Pour the buttermilk over the chicken pieces and turn to coat. Cover tightly and refrigerate, turning the chicken pieces occasionally, for 2 hours .
2. Preheat the oven to 350 degrees F. Lightly oil a large, low-sided baking pan; set aside. In a large paper bag, large plastic bag, or bowl, combine the panko, cornmeal, garlic salt, paprika, cumin, cayenne pepper, thyme, oregano and black pepper. Shake well, or whisk, to mix.
3. Remove the chicken from the buttermilk allowing any excess to drip off. Set one piece at a time in the panko mixture. Shake the bag, or toss in the bowl, until well coated.
4. Arrange the chicken pieces on the prepared baking pan, leaving space between the pieces. Bake until deep golden brown, about 45 to 60 minutes. (An instant read thermometer should register 160 degrees F. for the white meat and 170 degrees F for the dark.)
5. Serve hot or at room temperature.
This recipe was created on behalf of the Smart Menu© campaign, which aims to change the way America eats while providing individuals with the knowledge to make smart food choices.