Parmesan & Pine Nut-Crusted Oven-Fried Chicken

The crust gets golden and crisp in the skillet and helps insulate the chicken to keep it supremely juicy.

Parmesan & Pine Nut-Crusted Oven-Fried Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons pine nuts, toasted

  • 1

    tablespoon finely ground yellow cornmeal

  • ½

    teaspoon onion powder

  • ½

    teaspoon baking soda

  • ½

    teaspoon finely chopped fresh rosemary leaves

  • ounces flour (about ½ cup)

  • 1

    ounce Parmesan cheese, grated (about ¼ cup)

  • ½

    cup buttermilk

  • 1

    large egg white

  • 4

    (4-ounce) skinless, boneless chicken breast halves

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • 2

    tablespoons canola oil


1. Preheat oven to 425°. 2. Combine first 3 ingredients in a mini chopper. Pulse until finely ground. Combine nut mixture, baking soda, and next 3 ingredients (through cheese) in a shallow dish. Combine buttermilk and egg white in a shallow dish. Dip chicken in buttermilk mixture; sprinkle evenly with salt and pepper. Dredge in flour mixture. 3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl. Add chicken; sauté 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 425° for 10 minutes or until chicken is done. Makes 4 servings. Each serving = 7 Weight Watchers points.


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