Cashew Fried Chicken Breasts

Cashew Fried Chicken Breasts

Cashew Fried Chicken Breasts

Cashew Fried Chicken Breasts

I had some leftover cashews and thought they would make a nice fried chicken crust. These chicken breasts turned out absolutely delicious.


1/2 Cup Unbleached Flour

1 Cup Finely Chopped Cashews

1/2 Cup Panko Breadcrumbs

2 Beaten Eggs

2 Tablespoons Milk

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Large Chicken Breasts

Olive Oil For Frying

In a plastic bag combine flour, kosher salt and pepper. Add chicken breasts, shaking to coat. In a medium-size bowl combine beaten eggs and milk. In a separate medium-size bowl combine breadcrumbs and chopped cashews. Remove chicken breast and coat in egg mixture and then in cashew mixture. In a large-size heavy skillet heat 1/4 to 1/2 inch olive oil over a medium-high heat until hot enough to sizzle a drop of water. Reduce heat. Add coated chicken to skillet making sure not to crowd skillet. Cook, uncovered, over medium heat for 15 minutes, turning to brown evenly. Reduce heat and cover tightly with a lid. Cook for 15 minutes. Uncover and cook for 10 minutes more or until chicken is no longer pink (170 degrees). Remove from skillet and drain on paper towels. Transfer chicken to serving platter and serve warm. Serves 2

© Victoria Hart Glavin


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Recipe Rating

  • (5 /5)
  • 4 ratings

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