Discover the irresistible flavors of Spiced and Breaded Chicken (Rántott Csirke Dióval) — a creative twist on Hungary’s beloved breaded chicken cutlet.
This dish elevates classic fried chicken with a coating of finely ground peanuts or walnuts blended with breadcrumbs, creating a wonderfully nutty, crunchy crust that perfectly complements tender, juicy chicken. Infused with aromatic garlic and simple spices, every bite bursts with savory depth and satisfying texture.
Ideal for weeknight family dinners or an impressive meal for guests, this unique recipe offers a bold, flavorful take on traditional Hungarian fried chicken that’s sure to become a favorite in your kitchen. Whether you’re exploring authentic Hungarian cuisine or just looking to add something special to your dinner rotation, this spiced and breaded chicken delivers a memorable and delicious experience every time.
⦁ 1 whole chicken, cut into small pieces
⦁ 2 eggs
⦁ 2 tbsp ground peanuts or walnuts
⦁ 2 tbsp breadcrumbs
⦁ 2 tbsp flour
⦁ 2 garlic cloves, crushed
⦁ Salt and ground pepper, to taste
⦁ Oil, for frying
1. Clean and wash chicken pieces. Pat dry and season with salt and pepper.
2. Beat eggs; mix breadcrumbs and ground peanuts together.
3. Coat each chicken piece first in flour, then in beaten egg, then in the nut-breadcrumb mixture.
4. Heat oil at 160–170°C (320–340°F) in a large pan. Fry chicken pieces on low heat until golden brown and cooked through. Drain on paper towels before serving.
🛒 Choosing Ingredients
✔ Chicken – Use bone-in pieces (legs, thighs, wings) for juicier, more flavorful results; you can also use boneless cuts for quicker cooking
✔ Nuts – Ground walnuts offer a richer, earthier flavor, while peanuts give a sweeter, nuttier crunch; choose fresh, unsalted nuts
✔ Breadcrumbs – Fine, fresh breadcrumbs give an even, crisp coating; panko can be used for an extra crunchy texture
✔ Garlic – Crush garlic finely so it spreads evenly across the chicken for full flavor
👩🍳 Preparation Tips
✔ Dry Chicken Well – Pat chicken pieces thoroughly with paper towels; moisture prevents the coating from sticking
✔ Consistent Coating – Dredge chicken in flour, then egg, then nut-breadcrumb mix; press lightly so coating adheres
✔ Rest Before Frying – Let coated chicken rest for 5 minutes to help the crust set and stay intact during frying
🔥 Cooking Techniques & Temperatures
✔ Oil Temperature – Fry at 160–170°C (320–340°F); oil should sizzle gently when chicken is added but not smoke
✔ Fry Time – Cook on low to medium heat so chicken cooks through evenly without burning the crust; turn pieces occasionally
✔ Check Doneness – Internal temperature of chicken should reach 75°C (165°F) for safe and juicy meat
✔ Drain Properly – Transfer cooked chicken to paper towels or a wire rack to keep the crust crisp
🍽 Serving & Storage
✔ Serve Hot – Best enjoyed fresh for maximum crunch; pair with a side of cucumber salad, pickles, or creamy potato salad
✔ Garnish Ideas – Sprinkle with chopped parsley or a pinch of smoked paprika for extra color and flavor
✔ Make Ahead – Coat chicken and refrigerate up to 2 hours before frying; fry just before serving for the best texture
✔ Leftovers – Store in an airtight container in the fridge for up to 2 days; reheat in the oven at 180°C (350°F) to restore crispiness