Crunchy Walnut-Coated Chicken Strips
These crunchy walnut coated chicken strips are as much fun to make as they are
to eat. Pair with your favorite dipping sauce.
- 1 1/2 cups corn flake cereal
- 1 cup California walnut pieces
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 egg
- 1 1/4 pounds boneless, skinless chicken breasts or chicken tender
- Heat oven to 450 degrees F.
- Line a baking sheet with aluminum foil and spray with non-stick cooking
- Put cereal and walnuts into a zip-top plastic bag. Press air out of bag
and zip closed.
- Using a rolling pin or heavy food can, press and roll over ingredients in
the bag until cereal is finely crushed and walnuts are in pieces as small as
grains of rice. Add garlic powder, salt and pepper to bag. Shake to mix.
- Crack egg into medium-size bowl. Beat with a fork until yolk and white are
- If using chicken breasts, place chicken on cutting board. Cut into 1/2-inch
wide strips across the short direction of each piece of chicken. Add sliced
chicken (or tenders) to the egg and stir. Immediately wash hands, knife and
cutting board with warm soapy water.
- With a fork, remove chicken pieces letting extra egg drip off. Put chicken
into bag with walnut mixture.
- Close bag. Gently shake bag back and forth, and press walnuts onto chicken.
Pour chicken onto prepared pan and use a fork to separate pieces so they aren’t
touching each other. Wash hands again if you touched the chicken.
- Bake for 10 minutes until crumbs are golden brown and chicken is cooked
through. To check if chicken is done, remove one piece and cut in half. It should
be white all the way through, not pink.
Servings: 4 | Prep Time: 20 min | Cook Time: 10min
If you have a convection oven you can get extra crispy chicken strips. Cook the
chicken strips at 425 degrees F for 8 minutes
Add walnut chicken strips to Caesar salad for a complete meal!
Nutrition Information: Calories: 410 Total Fat: 23 g Saturated Fat: 3 g Monounsaturated
Fat: 4 g Polyunsaturated Fat: 15 g Trans Fat: 0 g Cholesterol: 135 mg Sodium: 258
mg Total Carbohydrate: 14 g Dietary Fiber: 2.5 g Protein: 40 g
Recipe and photo credit (used with permission):