Parmesan and Pine Nut-Crusted Oven-Fried Chicken

The oil was a healthy oil. I use peanut oil.

The entire thing can be done in the oven but on a flat rack situated in a rectangular pan.

425° to start for 30min, turning at 15min.

Turn heat down to 350° and cook another 45 min, turning half way thru.

You don't need to fry this. Right into the oven at 400 for 20 minutes. It's great.

How in the world can you call this an "oven" chicken. It's fried in oil first. Oven should mean it is cooked in the oven so it can be healthier instead of frying in oil first.

I have made this many times for my husband and me. I usually use an 11 or 12 ounce breast, thiick end pounded to the same thickness as thin end, then cut into two pieces. I have fournd that for that much chicken, 1/3 of the coating mixture is plenty. Use 2/3 for the full recipe.  I use my well-seasoned cast iron pan and find the cooking instructions are perfect. The coating sticks just fine, except by the time I get to the second side of the second piece of chicken, the coating mix is a bit wet and I have to smear it on. But this is truly delicious and is great with mashed potatoes and a green veggie. My only change is garlic powder instead of onion powder, and extra fresh rosemary.

4 1/2 stars. My teenager took a bite and said, "This tastes just like fried chicken." DH commented on how moist the meat was. It really was delicious. I let the raw chicken soak in the buttermilk/egg white mixture for a few minutes. I also had to pan fry side 1 for more like 5 minutes to get the nice brown crust. 10 minutes in the oven was perfect! We had it with garlic mashed potatoes and steamed green beans. Comfort food at its best!

The flavor this recipe has great potential, however I found it impossible to get the coating to stick. As soon as I went to flip it the coating separated from the chicken and ended up burning. As I said the flavor was there, but would have liked it if the coating had stayed a coating on the chicken and not my pan! Any suggestions?

MMMMM good. Quick and easy to make.

The crust is tasty, but it doesn't adhere to the chicken at all and give you a nice crust.

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.

I used gluten free flour due to my dietary restrictions and both my husband and I enjoyed this as a quick weeknight meal.

This was a very satisfying comfort-food kind of meal. Turned out great!

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.

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.

delicious! I omitted the onion powder and the flour (crunchier without it). served it with some steam broccoli

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.

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.

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.

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 :)

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.

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.

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!

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.