Crispy-chicken with 3 dipping sauces

16 Servings

Ingredients

Quantity Ingredient
Olive oil spray
1¾ cup Walnuts
1 cup Plain dried bread crumbs
1½ teaspoon Salt
¼ teaspoon Ground red pepper
2 larges Eggs -- beaten
8 mediums Chicken breast halves --
Skin removed
8 mediums Chicken drumsticks -- skin
Removed

Directions

Preheat oven to 450. Spray two 15½ x 10 ½ jelly-roll pans with olive oil. In a food processor with knife blade attached, blend walnuts with ¼ cup bread crumbs until walnuts are finely ground.

Place nut mixture, salt, ground red pepper, and remaining bread crumbs in medium bowl, mix well. In a pie plate, with fork beat eggs.

Cut each chicken-breast in half crosswise into 2 pieces. One at a time, dip chicken-breast pieces and drumsticks in beaten egg, then into walnut mixture to coat; place in jelly-roll pans. Spray chicken pieces with olive oil. Bake chicken, on 2 oven racks, 30 to 35 minutes, rotating pans between upper and lower racks halfway through cooking, until chicken is golden brown and juices run clear when chicken is pierced with a knife. While chicken is cooking, prepare the sauces. Cover and refrigerate sauces if not served right away.

Serve chicken hot with dipping sauces. Or, cool chicken slightly; cover and refrigerate to serve cold later with sauces.

Recipe By : Good Housekeeping

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