Cashew Crusted Chicken

If you are anything like me, you love cashews! I use them in many stir fry and chicken recipes. I do not like almonds, peanuts (unless they're in the middle of an M&M), or pretty much any other kind of nut - but cashews.... YUM!

While watching Rachael Ray, she made nutty chicken cutlets. Rachael used almonds, hazelnuts, orange and lemon zest, and many other ingredients.  This inspired me to try and add crushed cashews to my chicken cutlet recipe. I kept it very simple.

The chicken tenders were moist and juicy, yet crispy and crunchy. The flavor was fantastic! Ketchup and spicy hot sauce were used for dipping. I served these tenders with steamed broccoli, cast iron grilled zucchini and Omaha Steaks potato au gratin puffs. I plan to use this recipe as my new "go to" chicken dish. It will be great to make for company, since you can fry in bigger batches. I hope you enjoy it as much as Kevin and I did!


2 packages breast tenderloins, trimmed of fat and cartilage
1 cup cashews, chopped in food processor
1/4 cup panko flakes
1/4 cup chipotle panko bread crumbs
2 eggs, whisked
1 tbs water
Salt and pepper, to taste
~1/2 cup olive oil, for frying


1. In two separate dipping trays: Fill one with egg wash + water, salt and pepper. Fill the other with panko flakes, panko bread crumbs and chopped cashews.

2. Dip chicken in egg wash, then cover completely with bread crumb mixture. Once all the chicken tenders are breaded, place aside.

3.  Heat olive oil in large saute pan on medium-high heat. Once hot, fry 4 to 6 tenders at a time for about 3 1/2 to 4 minutes on each side (until golden brown).

Ready to serve!

The dipping trays below were purchased from William-Sonoma.

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