Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the chicken breasts into even strips or tenders to promote uniform cooking. Pat them dry with paper towels to remove excess moisture.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of toasted walnut pieces and breadcrumbs, combined with salt and pepper.
Dredge each piece of chicken in flour, tap off excess, then dip into the egg wash, and finally coat thoroughly with the walnut breadcrumb mixture. Place the breaded chicken on the prepared baking sheet.
Bake the chicken in the preheated oven for about 25-30 minutes, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
Meanwhile, prepare the fennel and bell pepper for the slaw: thinly slice the fennel bulb and julienne the red bell pepper using a sharp knife or mandoline.
In a large bowl, combine the sliced fennel and bell pepper. Drizzle with lemon juice and olive oil, then toss gently to coat evenly. Let the slaw sit while the chicken finishes baking to allow flavors to meld.
Once the chicken is baked and golden, remove it from the oven and let it rest for a few minutes to settle.
Plate the crispy chicken alongside a generous helping of the fennel and bell pepper slaw. Garnish with chopped parsley if desired for a fresh touch.
Serve immediately to enjoy the crispy texture of the chicken and the refreshing crunch of the slaw.
