Walnut and Tarragon Crumbed Chicken Breast

    25 minutes

    Tender strips of chicken breast are crumbed with a gorgeous, crusty coating of walnuts and tarragon. Replace the milk with cream if you'd like a richer flavour.

    30 people made this

    Serves: 4 

    • 1 egg
    • 1/2 cup (120ml) milk
    • 1/2 cup walnuts, finely chopped
    • 3/4 cup (95g) plain flour
    • 1 tablespoon dried tarragon
    • salt, to taste
    • 455g boneless, skinless chicken breast, cut into thin strips
    • 55g unsalted butter
    • 1/2 cup (120ml) vegetable oil

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon and salt in a second shallow bowl.
    2. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly. Place on a plate.
    3. Melt the butter with the oil in a large frypan over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy; about 5 minutes.
    4. Test a strip to be sure it is cooked through. Chicken should be no longer pink and juices should run clear. Drain on paper towels.

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    Reviews and Ratings
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    Reviews in English (23)


    Really quick and really easy! To try and make the recipe a little healthier, I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cut carbs and up the protein) And finally I omitted the butter and just used olive oil. I really just love how crisp the breading gets and how juicy the chicken stays!  -  22 Sep 2007  (Review from Allrecipes USA and Canada)


    my review is only 3, dredged in seasoned flour first then egg wash then in pecan crumbs and panko, pecan was to large needs to be fine crumbs otherwise was great, the original recipe was a 5 except should dredge in flour fie=rst , it makes the rest stick better  -  24 Dec 2010  (Review from Allrecipes USA and Canada)


    This is my new FAVORITE chicken recipe! I made my tenders very thin and used a bladed-meat tenderizer, because I am very particular about my chicken consistency. I made the mistake of not chopping the walnuts small enough, which made breading a bit messy. Next time I'll fine-chop my walnuts and this recipe will be absolutely superb. Thanks!  -  28 Jun 2008  (Review from Allrecipes USA and Canada)