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–this is the one I have and LOVE).

Continue to Content

Rosemary Oven-Fried Chicken

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This oven-fried chicken features a nutty coating and decadent drizzle of honey.

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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

1. Preheat oven to 425 degrees.
2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. 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.
4. 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

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  KitchenAid Mini Food Processor
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  Aluminum Commercial Baker's Half Sheet 

Nutrition Information:

Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 248Saturated Fat: 1.8gCholesterol: 73mgSodium: 375mgCarbohydrates: 15.1gFiber: 1.1gProtein: 27.4g

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