Pecan Chicken Recipes

PECAN CRUSTED CHICKEN

Steps:

• Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set a large wire rack on top. Spray the rack with nonstick cooking spray. Set aside.
• Lightly pound the chicken breasts to uniform thickness (about ½-inch).
• In a medium bowl, whisk together mayonnaise, Dijon mustard and honey. Set aside.
• In a shallow dish, mix together breadcrumbs, pecans, paprika, onion powder, garlic powder, kosher salt and black pepper. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
• Pat the chicken dry; season with salt and pepper to taste.
• Brush each piece of chicken on all sides with the mayonnaise mixture. Dredge in the pecan mixture, gently pressing to make sure that both sides are evenly coated.
• Place the coated chicken breasts on the wire rack set on the baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165° F, about 20-25 minutes. Check the chicken towards the end of the cooking time, and if it's starting to get too dark, tent loosely with foil for the remainder of the time. You don't want the pecans to burn while the chicken cooks through.

EASY BAKED PECAN CRUSTED CHICKEN RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter to a 13x9 baking dish and put the dish in the oven until the butter is melted. Remove the dish and set aside.
• Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.
• Pour the buttermilk into another shallow dish and add the beaten egg. Mix well.
• Add the breasts to the buttermilk egg mixture and let it marinate for at least 10 minutes.
• After letting the breasts soak in the buttermilk and egg mixture, work with one piece at a time, remove them, and let any excess drip off. Then, dredge each piece in the pecan flour mixture, making sure they are completely covered.
• Then, take the breast and place it in the baking dish with the melted butter. Turn each piece over and make sure both sides are coated with butter. Repeat with the remaining breasts.
• Sprinkle the coarsely chopped pecans evenly over the top of each breast and lightly press the pecans in.
• Bake for 18 to 20 minutes or until the chicken reaches 165 degrees as measured on an instant-read meat thermometer.
• Optional, garnish with chopped parsley.
• Serve immediately.

PECAN BREADED CHICKEN BREASTS

Steps:

• On waxed paper, combine pecans, flour, and salt.
• Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
• In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.

BOURBON PECAN CHICKEN

Steps:

• Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

PECAN-CRUSTED CHICKEN

Steps:

• In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.

CONTEST-WINNING PECAN-CRUSTED CHICKEN

Steps:

• Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.

PECAN CHICKEN

Steps:

• In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.