Parmesan and Pine Nut-Crusted Oven-Fried Chicken

  • schorert Posted: 03/15/14
    Worthy of a Special Occasion

    fantastic, we think this is the best "oven fried" chicken we've ever had. I'm actually surprised that a few people didn't like it! Next time I make this I will quadruple and save the dry incredients in the freezer....this is the most time consuming part of the dish...toasting and cooling nuts, measuring and mixing. My only complaint would be that it's not very "light"....so lighten up your other meals for the day, and serve with a salad.

  • BethieC Posted: 02/17/14
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    The coating on this chicken was so good that l almost licked the pan! I wish it had stuck a little better, but that's my only complaint. I only used the chopper to mince the nuts; l felt like the onion powder & cornmeal were already finely ground enough. I used white cornmeal because that's what l had, and l made my own buttermilk with milk and vinegar. My chicken breasts were really big, so l did cook them about 17 minutes in the oven instead of 10. Other than those changes, l followed the recipe. The 3 of us eating it liked it so much that it will become a regular on the menu. I think the leftovers would be great sliced thin and on ciabatta with some basil-mayo, fresh spinach, and provolone.

  • karinemarc74 Posted: 03/16/14
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    delicious! I omitted the onion powder and the flour (crunchier without it). served it with some steam broccoli

  • nakeshiaL Posted: 03/02/14
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    Delicious! I used peanuts because I couldn't find pine nuts in the bulk section and I didn't want to pay $8 for a small container, and it tasted great! I will be making this again.

  • cvknapp Posted: 03/29/14
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    I used gluten free flour due to my dietary restrictions and both my husband and I enjoyed this as a quick weeknight meal.

  • Colloquy Posted: 04/16/14
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    The crust is tasty, but it doesn't adhere to the chicken at all and give you a nice crust.

  • nottymotty Posted: 03/31/14
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    Made according to directions, and wow, was this bland. The chicken was moist but had no flavor aside from the crust. As others have noted, it was hard to get the crust to stick to the chicken. I wouldn't bother to make this again.

  • LauraD318 Posted: 03/16/14
    Worthy of a Special Occasion

    Wow - my execution of this dish was terrible. I'm a fairly accomplished home cook so I'm not sure where it went wrong. The chicken it's self was moist and well prepared but the crust was disappointing. It didn't stick to the chicken well. This recipe has so much promise and I love pine nuts so I'll probably try it again. My first attempt was a real disappointment though.

  • krnjsln Posted: 03/05/14
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    I was disappointed, mine tasted a bit too like Kentucky Fried Chicken. ? I followed recipe other than use of pecorino vs Parmesan. It sounded promising. Have had much better versions.

  • megdawg517 Posted: 03/16/14
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    This was a very satisfying comfort-food kind of meal. Turned out great!

  • Tumbles Posted: 02/20/14
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    I always follow recipes closely on the first try (unless I start to see a fail early on) and this was pretty good. Make sure you pound out your chicken breasts if they are an uneven thickness. I typically pound mine out to a quarter inch to half inch thickness. It had really good flavor and needs to be eaten right away if you want to maintain the nice crunch of the crust. I used buttermilk like the recipe calls for as it is nice and thick and helps the crust mixture adhere. Don't try to over-coat the dry mixture because it just makes it easier to fall off while cooking. I might try pecans next time as pine nuts are super high in fat. I did add some cayenne pepper into the coating mixture for extra zest. I also made a little honey mustard dipping sauce on the side which complimented the flavors nicely.

  • kayakgirl78 Posted: 03/16/14
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    This was a waste of pricey pine nuts as you couldn't even tell the were there. Also it took much longer than 10 minutes for the chicken to cook through, maybe that's just my oven or my chicken was thicker than the test cooks. It was just too plain for me.

  • Dithy7982 Posted: 03/04/14
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    We like this - had some issues with the coating coming off after cooking-- probably will use a spatula instead of tongs to flip the chicken next time. Hubby wanted BBQ sauce on his, and I liked it as is :)

  • Nancybottger Posted: 02/19/14
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    This was terrific. Delicious flavor! I chopped the toasted pine nuts in spice grinder and the result was a moist consistency which was unexpected?! But I just used some force when mixing the nut/cormeal/onion powder with the flour,etc. and blended it well enough. I also used gluten free flour due to my celiac son. I pounded the breasts flat which helped. This recipe is a keeper---it was fabulous!

  • AlexaVT Posted: 03/13/14
    Worthy of a Special Occasion

    Eh. Not very impressed. Not noticeably more special than my usual chicken cutlets that I bread with a mixture of just breadcrumbs and Parmesan and then cook in a skillet. This recipe was more time consuming, and not worth the extra effort.

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