Directions:
- Preheat oven to 375°F Line a large baking sheet with foil and spray with cooking oil.
- Rinse chicken and pat dry. Trim excess fat and remove skin. Season with salt and pepper.
- Combine mayonnaise and mustard. Combine dry ingredients, nuts etc in resealable bag.
- Lightly brush chicken with mayonnaise mix, place in bag one at a time and shake to thoroughly coat chicken with nut mixture.
- Arrange on baking sheet in a single layer.
- Bake uncovered for about 1 1/4 hours or until the coating is crispy and golden. Juices should run clear when the chicken is pierced with a fork.
- Yield 6 servings. Keeps for 3 days in fridge. Reheat well. Freezes well for 4 months. Don't cover when reheating or the chicken coating won't be crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.78 Kcal (2005 kJ) | ||
| Calories from fat | 303.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.71g | 52% | |
|---|---|---|---|
| Cholesterol | 158.83mg | 53% | |
| Sodium | 181.72mg | 8% | |
| Potassium | 432.62mg | 9% | |
| Total Carbs | 9.07g | 3% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 33.58g | 67% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 2.7mg | 15% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 242.02 Kcal (1013 kJ) | ||
| Calories from fat | 153.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.04g | 52% | |
|---|---|---|---|
| Cholesterol | 80.29mg | 53% | |
| Sodium | 91.86mg | 8% | |
| Potassium | 218.69mg | 9% | |
| Total Carbs | 4.59g | 3% | |
| Sugars | 0.23g | 2% | |
| Dietary Fiber | 0.8g | 6% | |
| Protein | 16.98g | 67% | |
| Vitamin C | 2.8mg | 9% | |
| Iron | 1.4mg | 15% | |
| Calcium | 15.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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