I did used to like breaded chicken. And in my walnut frenzy I seem to be having lately (pesto, anyone?), I decided to try and use walnuts to make my ‘breaded chicken’.
Served with a salad (what else, in this heat!), this was perfect summer evening meal. And, bonus, there’s leftovers so lunch tomorrow won’t involve any cooking! Wahey.
Walnut and parmesan crusted chicken strips
Ingredients
Instructions
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Marinate the chicken in the buttermilk (with a li'l bit of salt) for about an hour or more.
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Preheat oven to 210 c (which is about 425 F).
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Put the walnuts, parmesan and black pepper in your food processor and whizz it around for a bit. Tip out onto a plate.
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Take the chicken out of the fridge and carefully dip each piece into the walnut mixture after letting most of the buttermilk drip off.
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Stick them on greaseproof paper and bake in the oven for about 40 minutes.
Might be good to finish 'em off under the grill to crisp them up even more. But it got hot in my kitchen!
