Description
Simple no-recipe recipe and tips on which nuts are best for encrusting chicken. How-to photos included.
Ingredients
Scale
- 1 pound skinless, boneless chicken or 1.5 pounds bone-in chicken (see above post for suggestions on chicken cuts)
- 1 tablespoon honey
- 1 tablespoon whole grain mustard (or whatever kind you have)
- ½ cup peanuts, walnuts, pistachios – or any nut or seeds
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Coat a wire rack well with non-stick cooking spray. Place rack on baking sheet or bottom of a broiler pan. Heat oven to 375-degrees
- Cut chicken into 2-inch pieces (if using bone-in chicken, leave as is)
- In a large bowl, combine honey and mustard; add chicken and toss to coat. Set aside.
- In a small food processor, add nuts then salt and pepper, pulse 2-3 times until coarsely chopped.
- Dump entire contents onto cutting board and chop larger nuts into pieces the size of sunflower seeds.
- Slide nuts onto a plate and press chicken pieces into nuts. Place chicken pieces on wire rack.
- Bake for 12 minutes or until chicken registers 165-degrees with a thermometer.