These chicken fingers are coated in a crunchy walnut panko and Parmesan mixture. Serve with a honey, mustard dipping sauce.
1 1/2 pounds chicken tenders or 4 small boneless skinless chicken breasts cut into 1-inch strips
Salt
1 cup California walnuts
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
2 eggs
1/3 cup mayonnaise
1 1/2 tablespoons honey
1 tablespoon yellow mustard
2 teaspoons Dijon mustard
Process walnuts in a food processor until they resemble a coarse meal, being careful not to over-process and make a paste. Add breadcrumbs, Parmesan and pepper; process until ingredients are combined and the breadcrumbs are in slightly smaller pieces.
Set up a three part breading station with flour, beaten eggs and the walnut mixture in 3 separate bowls. Season chicken lightly with salt. Working with one or two tenders at a time, dredge first in the flour, shaking off any excess. Then dip in eggs, shaking off any excess. Finally dredge in the walnut mixture, turning and pressing firmly on the chicken so that the mixture adheres.
Cook in a preheated air fryer set at 400°F for about 8 to 10 minutes or until internal temperature reads 165°F on an instant thermometer and chicken is golden brown. Let stand for 5 minutes before serving.
Whisk together all sauce ingredients until well combined. Serve with chicken fingers.
This pasta dish is so simple to prepare, starting with canned chicken and frozen broccoli. Add a light Parmesan cheese sauce and crunchy walnuts to finish the dish!
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.
This crunchy chicken is coated with crushed matzo crackers, walnuts and plenty of pepper and herbs.
