California Walnut Fried Chicken Sandwich

By Chef Juliet Greene
Total Time
30 Mins
Serves
4
Serving Size
1 sandwich
Meal
Dinner Lunch
Course
Main

DESCRIPTION

Tender chicken breast crusted with California walnut panko and parmesan blend, seared and oven baked with California walnut lemon mustard aioli, pickles, and shredded lettuce.

Prep Time
17 Mins
Cook Time
13 Mins
Total Time
30 Mins
Calories
1070
Total Fat
57
Saturated Fat
9
Polyunsaturated Fat
26.6
Monounsaturated Fat
17.1
Cholesterol
260
Sodium
1110
Carbohydrates
60
Dietary Fiber
5
Total Sugars
10
Protein
82
Calcium
130
Iron
4
Potassium
400

Ingredients

California Walnut Mustard Aioli

  • 1 cup California walnuts, toasted
  • 2 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise
  • 1 lemon, juiced
  • 1 tablespoon of chives, minced
  • Salt and pepper, to taste

California Walnut Crusted Chicken

  • 1 1/2 cups California walnuts, finely pulsed
  • 3/4 cup panko breadcrumbs
  • 3 tablespoons parmesan cheese, freshly grated
  • Coarse salt and ground pepper, to taste
  • 2 large egg whites
  • 4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
  • 2 tablespoons olive oil

California Walnut Crusted Chicken Sandwich

  • 4 brioche buns
  • 1 cup shredded lettuce
  • 1/2 cup California Walnut Mustard Aioli
  • 1/2 cup pickles

Preparation

California Walnut Mustard Aioli

  1. In a food processor, add California walnuts, Dijon, mayonnaise and lemon juice, blend until smooth.
  2. Transfer to a bowl and add chives and season with salt and pepper. Set aside.

California Crusted Chicken Method:

  1. Preheat oven to 425°F.
  2. In a food processor add California walnuts and pulse until finely ground. Add panko and parmesan and pulse briefly to combine. Season with salt and pepper. Transfer to a shallow bowl.
  3. In another shallow bowl, beat egg white until frothy.
  4. Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into California walnut mixture, pressing to adhere.
  5. In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes.
  6. Flip chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 10 minutes. Set aside.

Assembly:

  1. Heat buns.
  2. Spread 1-2 tablespoon of aioli on each bun.
  3. Top with Walnut Crusted Chicken, shredded lettuce, and pickles.