Crunchy Walnut Coated Chicken Strips


Crunchy Walnut Coated Chicken Strips

Crunchy Walnut Coated Chicken Strips

Instead of deep-fried chicken fingers, opt for this much healthier oven fried chicken recipe instead. These Crunchy Walnut Coated Chicken Strips from The California Walnut Commission are coated in heart healthy walnuts, cereal and spices, and then baked to perfection in the oven. This is one of the best healthy chicken recipes to serve to friends and family tonight.


Recipe Courtesy of the California Walnut Commission

Tips: These strips can be served with chutney, honey mustard, or ranch dressing as a dipping sauce.  With aioli or mayonnaise, and lettuce and tomato on a soft roll, they make a nice sandwich. Or, add to Caesar salad for a complete meal.

Makes4 servings

Cooking Time10 min


  • 1 1/2 cup 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 pound boneless, skinless chicken breasts OR chicken tender strips


  1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

  2. Put cereal and walnuts into a 1-gallon size 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.

  3. Crack egg into medium-size bowl. Beat with a fork until yolk and white are mixed together. 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 to coat.

  4. With a fork, remove chicken pieces letting extra egg drip off. Put chicken into the bag with walnut mixture. Zip the bag closed. Gently shake the bag back and forth, and press the walnut coating onto chicken. Pour chicken onto prepared pan and use a fork to separate pieces so they aren’t touching each other.

  5. Bake 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.

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