2 teaspoons vegetable oil
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
8 cloves garlic, peeled and minced
8 ounces chopped walnuts
2 (10 ounce) cans dried basil leaves
In a small bowl, combine oil, garlic powder, basil and parsley. Mix well and heat vegetable oil in deep-fryer or large saucepan over medium-high heat. Cook and stir until smooth, then reduce heat to medium-low and cook and stir until smooth.
Pour into a shallow serving dish. Sprinkle walnuts over chicken, and coat generously with aluminum foil until nuts are melted and mixture has a glossy texture.
Remove from oven and thoroughly coat nuts with vegetable oil; pour nuts over chicken.
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