Crispy-Chicken With 3 Dipping Sauces Recipe
Recipe Ingredients
1 olive oil spray
1 3/4 cup walnuts
1 cup plain dried bread crumbs
1 1/2 tsp salt
1/4 tsp ground red pepper
2 large eggs -- beaten
8 medium chicken breast halves --
1 skin removed
8 medium chicken drumsticks -- skin
1 removed
Recipe Preparation
Preheat oven to 450. Spray two 15 1/2 x 10 1/2 jelly-roll pans with
olive oil. In a food processor with knife blade attached, blend
walnuts with 1/4 cup bread crumbs until walnuts are finely ground.
Place nut mixture, salt, ground red pepper, and remaining bread
crumbs in medium bowl, mix well. In a pie plate, with fork beat eggs.
Cut each chicken-breast in half crosswise into 2 pieces. One at a
time, dip chicken-breast pieces and drumsticks in beaten egg, then
into walnut mixture to coat; place in jelly-roll pans. Spray chicken
pieces with olive oil. Bake chicken, on 2 oven racks, 30 to 35
minutes, rotating pans between upper and lower racks halfway through
cooking, until chicken is golden brown and juices run clear when
chicken is pierced with a knife. While chicken is cooking, prepare
the sauces. Cover and refrigerate sauces if not served right away.
Serve chicken hot with dipping sauces. Or, cool chicken slightly;
cover and refrigerate to serve cold later with sauces.
Recipe By : Good Housekeeping
Servings: 16
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