Southern Pecan Chicken Recipes

HONEY PECAN CHICKEN

Steps:

• Cut chicken into 1-inch pieces. Place in a medium bowl and pour buttermilk on top. Refriegrate for 1 to 4 hours.
• Combine flour, garlic powder, salt, and cayenne in a shallow bowl.
• Drain off buttermilk from chicken and toss chicken pieces in flour mixture to coat. Let chicken pieces sit for 20 minutes.
• Pour 1/2 inch oil into a large pan. Heat oil until hot. It should sizzle when you drop a pinch of flour in it.
• Fry chicken just until browned. Remove to paper towels to drain. Place in a 9-inch square baking dish.
• In a medium saucepan, melt butter. Add honey, cayenne, and a pinch of salt. Bring to a boil and cook and stir until thickened some. Stir in pecans.
• Pour honey mixture over chicken pieces. Bake in a 350 degree oven for 15 minutes.

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.

PECAN CHICKEN

Steps:

• Preheat the oven to 350º.
• Melt butter in a 10 by 15-inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish combine flour, pecans, salt, paprika, pepper and sesame seeds. Dip chicken in buttermilk then in flour. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves. Bake for 1 hour and 25 minutes. Half way through cooking, toss the grapes onto the baking pan as well.

SOUTHERN PECAN CHICKEN

Steps:

• Marinate chicken breasts in iced salt water for 1/2 hour.
• Beat milk with honey, then add beaten eggs, salt, and fresh ground pepper.
• Put egg wash in one shallow bowl, and pecan meal in another.
• Dip chicken breasts in the egg wash, then in the pecan meal, patting the meal into the chicken to form a crust.
• Place the chicken in a shallow baking pan that has been sprayed with cooking spray.
• Bake at 375º for 35 minutes, or until the breasts are done through.

BUTTERMILK PECAN CHICKEN

Steps:

• Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.
• In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.
• In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
• Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
• In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.
• Serve it with a yummy salad for a super tasty meal. Enjoy!

PECAN CRUSTED CHICKEN

Steps:

• For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
• For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
• Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
• Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
• Whisk the eggs in another shallow bowl.
• Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
• Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.

SOUTHERN PECAN CRUSTED CHICKEN

Steps:

• Place chicken in large resealable plastic freezer bag; seal. Flatten chicken to 1/2 inch using meat mallet or rolling pin.
• In small bowl combine buttermilk and egg, stir well. Add mixture to chicken, let stand at least 10 minutes.
• In shallow dish combine stuffing mix and pecans. Remove chicken from bag; discard remaining buttermilk mixture. Dip chicken into stuffing mixture, coating evenly, pressing down slightly.
• Heat oil in large nonstick skillet over medium heat until hot; add chicken. Cook chicken 7 to 8 minutes or until golden brown and no longer pink, turning once, covering during last 2 minutes of cooking time.

SOUTHERN PECAN CHICKEN

Steps:

• Lay chicken breasts out on wax paper. Season with salt and pepper. In a small bowl, beat eggs with mustard. In another bowl, combine pecans and bread crumbs. Dip chicken in egg mixture, then coat with bread crumb mixture. Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter and 2 tablespoons oil. Sauté half the chicken until golden brown on each side. Place in an ovenproof dish. Wipe out skillet, pouring off any drippings (so second batch will have a clean, fresh look after browning). Sauté the rest of the chicken in remaining 2 tablespoons of butter and oil. Place in oven and bake 15 minutes. Sauce: Melt butter in a small saucepan over low heat. Stir in pecans and lemon juice. Serve over chicken.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE

Steps:

• In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
• Whirl in parsley.
• Transfer to shallow bowl;set aside.
• In separate shallow bowl, beat egg.
• Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
• (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
• Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
• Serve with chicken.