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Walnut and Rosemary Oven Fried Chicken

By: Chef Steven Binks

For an unbelievably flavorful and healthy take on a classic fried chicken, check out this Walnut and Rosemary Oven-Fried Chicken recipe from Chef Steven Binks. Healthy chicken recipes are always a delicious idea.


Check out this video to watch Chef Binks make this Walnut and Rosemary Oven-Fried Chicken recipe:


This recipe is brought to you by Chef Steven Binks. For more healthy recipes visit

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Cooking Time30 min

Cooking MethodOven


  • 1/4 cup almond milk
  • 2 tablespoons Dijon mustard
  • 4 6-ounce chicken cutlets
  • 1/3 cup whole wheat breadcrumbs
  • 1/3 cup walnuts, finely chopped
  • 2 tablespoons Parmesan cheese, grated
  • 3/4 teaspoon fresh rosemary, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • Rosemary leaves (optional)


  1. Preheat oven to 425° F.
  2. Combine almond milk and mustard in a shallow dish; whisk.
  3. Add chicken to almond milk mixture, turning to coat.
  4. Heat a small skillet over medium-high heat.
  5. Add breadcrumbs to pan; cook 3 minutes or until golden, stirring frequently.
  6. Combine breadcrumbs, nuts, Parmesan cheese, rosemary, salt, and pepper in a shallow dish.
  7. Remove chicken from almond milk mixture;dredge chicken in breadcrumb mixture.
  8. Arrange a wire rack on a large baking sheet; coat rack with cooking spray; coat chicken with cooking spray and place on wire rack.
  9. Bake chicken at 425° F for 13 minutes or until chicken is done; garnish with rosemary leaves (optional).
  10. Place chicken in center of dish and garnish with rosemary leaves!

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