Walnut-Coated Smart “Fried” Chicken

California Walnut Board
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 45 mins


1-- (3-1/2-pound) whole chicken, cut into 10 pieces
2cloves garlic, crushed or minced
1 1/2cups buttermilk
1cup panko
1/2cup chopped walnuts, finely chopped
1/2cup cornmeal
2teaspoons garlic salt
2tablespoons paprika
2teaspoons ground cumin
1teaspoon cayenne pepper
1teaspoon dried thyme
1teaspoon dried oregano
1/2teaspoon black pepper


  1. Place the chicken pieces and garlic in a large bowl. Pour the buttermilk over the chicken pieces and turn to coat. Cover tightly and refrigerate, turning the chicken pieces occasionally, for 2 hours .
  2. Preheat the oven to 350F. Lightly oil a large, low-sided baking pan; set aside.
  3. In a large paper bag, large plastic bag, or bowl, combine the panko, walnuts, cornmeal, garlic salt, paprika, cumin, cayenne pepper, thyme, oregano and black pepper. Shake well, or whisk, to mix.
  4. Remove the chicken from the buttermilk allowing any excess to drip off. Set one piece at a time in the panko mixture. Shake the bag, or toss in the bowl, until well coated.
  5. Arrange the chicken pieces on the prepared baking pan, leaving space between the pieces. Bake until deep golden brown, about 45 to 60 minutes. (An instant read thermometer should register 160F for the white meat and 170F for the dark.)
  6. Serve hot or at room temperature.

Recipe by of Tina Salter.

Nutritional Info *per serving

  • Calories 830
  • Glycemic Load 0
  • Fat 43g
  • Saturated Fat 11g
  • Polyunsaturated Fat 12g
  • Monounsaturated Fat 16g
  • Cholesterol 235mg
  • Sodium 630mg
  • Potassium 840mg
  • Carbohydrate 27g
  • Fiber 3g
  • Sugars 4g
  • Protein 80g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 2%
  • Calcium 15%
  • Iron 30%