This oven-fried chicken is packed with flavor while remaining light on your waistline. Crispy, spicy, and citrusy. Perfect served with a spinach salad.
Nut-crusted chicken is one of my favorite ways to prepare chicken. This obsession started when I first made this recipe with my friend Brandi years ago, pre-blogging years. While unpacking, sifting through a pile of recipes long forgotten, I rediscovered this guy and it quickly was thrown onto the menu. This time I combined it with another one of my favorite chicken-cooking techniques: oven-frying. The result? Crispy, citrusy, spicy. Serve along with a spinach salad and it’s healthy dinner time!
P.S. The Weber root beer gets special mention for being one of the best root beers I have had from my Seattle root beer shopping spree. I still need to unpack all my bottles to fill in more of my root beer collection list.
One year ago: Cream Cheese and Bell Pepper Stuffed Chicken
Three years ago: Buttermilk Pecan Waffles
Four years ago: Spaghetti with Feta and Sun-Dried Tomatoes