Crispy Rosemary Oven-Fried Chicken With Honey Drizzle
Inside: Get a recipe for Rosemary “Fried” Chicken that’s fast and family-friendly.
I found myself standing in front of the open refrigerator yesterday at 5:30 with a package of chicken breasts in my hand, wishing I could think of something new to do with them.
Then I remembered this recipe.
It was developed by the Cooking Light test kitchen for my book Cooking Light Dinnertime Survival Guide.
It’s a healthier riff on fried chicken, with a nutty coating and a decadent-tasting drizzle of honey.
Why You’ll Love This Recipe
- It’s tasty: My ten year old declared it “awesome” and had two helpings.
- It’s fast: There’s only 15 minutes of hands-on time.
- It’s “fried” in the oven: No deep-frying and messy cleanup.
How To Make This Recipe
- Start by soaking the chicken in a mixture of Dijon mustard and buttermilk (I like using a pie plate for this).
- Meanwhile, cook the panko in a skillet for a few minutes to achieve a golden color.
- Then combine the panko, chopped cashews, rosemary, salt, and pepper in a dish.
- Dredge the milk-coated chicken in the mixture and place on a sprayed cooling rack set inside a baking pan.
- When it’s done baking, drizzle a teaspoon of honey over each cutlet and serve.
Swaps You Can Make
When it comes to weeknight dinners, I’m all about using what you have and getting it done. So…
- Have chicken breasts instead of cutlets? Slice them in half horizontally. Then place a piece of plastic wrap over each piece and pound them with a mallet (or press firmly with the heel of your hand) to flatten.
- Don’t have buttermilk? Use regular milk.
- Don’t have cashews? Use the nuts you have on hand.
- Want a less spicy coating? Leave out the ground red pepper.
- Don’t have time to cook the panko? skip that step.
Time-Saving Tip: Pre-chop the cashews and rosemary (save time by tossing them together in a mini-chopper).
Rosemary Oven-Fried Chicken
This oven-fried chicken features a nutty coating and decadent drizzle of honey.
Ingredients
- 1/4 cup nonfat buttermilk
- 2 tablespoons Dijon mustard
- 4 4-ounce chicken cutlets
- 1/3 cup whole-wheat panko, Japanese breadcrumbs
- 1/3 cup finely chopped dry-roasted cashews
- 3/4 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- Cooking spray
- 4 teaspoons honey
Instructions
- Preheat oven to 425 degrees.
- Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
- Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, cashews, and next 4 ingredients (through ground red pepper) in a shallow dish. Remove chicken from buttermilk mixture; dredge in panko mixture.
- Arrange chicken on a wire rack coated with cooking spray in a foil-lined jelly-roll pan. Bake at 425 degrees for 25 minutes or until chicken is done. Drizzle each cutlet with 1 teaspoon honey.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1 servingAmount Per Serving: Calories: 248Saturated Fat: 1.8gCholesterol: 73mgSodium: 375mgCarbohydrates: 15.1gFiber: 1.1gProtein: 27.4g
More Dinner Recipes
BBQ Chicken Kebabs
Easy Fish Tacos
Pressure Cooker Beef & Bowtie Pasta
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Yum! Looks so tasty!
This has become one of our favorite recipes!
Should the cashews be salted or unsalted? I want to make this for my family this week!
Hi Jenny! Either will work. If you use salted, I would omit the extra salt called for in the recipe, then salt it afterwards if it needs more. Hope you love it!