Spicy Maple Pecan Fried Chicken Recipes

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MAPLE-PECAN-CRUSTED CHICKEN



Maple-Pecan-Crusted Chicken image

For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.

Provided by Greubel Rosie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 7

cooking spray
2 tablespoons pure maple syrup
1 tablespoon mayonnaise
salt to taste
½ cup panko bread crumbs
¼ cup chopped pecans
4 medium skinless, boneless chicken breast halves, cut into strips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
  • Mix maple syrup, mayonnaise, and salt together in a bowl.
  • Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
  • Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 17.1 g, Cholesterol 65.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 1.7 g, Sodium 181.5 mg, Sugar 6.3 g

MAPLE-PECAN CHICKEN



Maple-Pecan Chicken image

Dress up chicken breasts with maple syrup and crispy panko bread crumbs in this delicious 5-ingredient, ready in 30-minutes recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 5

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped pecans

Steps:

  • Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
  • In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
  • Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

Nutrition Facts : Calories 430, Carbohydrate 25 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g

SPICY MAPLE CHICKEN WINGS



Spicy Maple Chicken Wings image

My girls and I often ask my husband to make his famous chicken wings. They're sweet yet spicy, and we love 'em. -Dona Hoffman, Addison, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

3 pounds chicken wings
Oil for deep-fat frying
1/2 cup butter, cubed
1/2 cup maple syrup
1/2 cup Louisiana-style hot sauce
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
1-1/2 teaspoons cornstarch

Steps:

  • Cut each chicken wing into 3 sections; discard wing tip sections. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels., In a small saucepan, melt butter. Stir in the syrup, hot sauce, brown sugar, salt and pepper. Combine water and cornstarch; stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place wings in a large bowl; pour sauce over wings and toss to coat.

Nutrition Facts : Calories 140 calories, Fat 11g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 213mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 5g protein.

SOUTHERN SPICY FRIED CHICKEN



Southern Spicy Fried Chicken image

This one is finger-licking good! It's a keeper and a must try!

Provided by Maureen Hogan

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

1 (3 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
salt and ground black pepper to taste
vegetable oil for deep frying

Steps:

  • Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
  • Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
  • Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
  • Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g

SPICY MAPLE CHICKEN WITH MASHED SWEET POTATOES & ROASTED GREEN BEANS



Spicy Maple Chicken with Mashed Sweet Potatoes & Roasted Green Beans image

Chicken is always a weeknight winner. It's satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by coating cutlets in spiced panko, roasting them to crispy-juicy perfection, then drizzling 'em with a spicy maple syrup sauce. (Psst-said sauce would also be unbelievable on pancakes.) On the side, there's roasted green beans and maple mashed sweet potatoes, perfect for catching any runaway sauce). Time to TAP into a flavor explosion (see what we did there?).

Provided by HelloFresh

Categories     main course

Time 35m

Number Of Ingredients 13

2 unit Sweet Potato
10 ounce Chicken Cutlets
½ cup Panko Breadcrumbs
1 tablespoon Fry Seasoning
2 tablespoon Sour Cream
6 ounce Green Beans
2 tablespoon Maple Syrup
1 teaspoon Chili Flakes
4 teaspoon Olive Oil
2 tablespoon Butter
Kosher Salt
Pepper
1 teaspoon Vegetable Oil

Steps:

  • • Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Peel and dice sweet potatoes into ½-inch pieces. • Reserve 1 tsp maple syrup for sweet potatoes (2 tsp for 4); pour remaining into a small bowl. Stir in a pinch of salt and chili flakes to taste. Set aside.
  • • Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. • Drain and return sweet potatoes to pot. Mash off heat with reserved maple syrup, half the sour cream (you'll use the rest later), 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Cover to keep warm.
  • • While sweet potatoes cook, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until melted, 30 seconds. • Stir in panko, Fry Seasoning, 1 TBSP olive oil (2 TBSP for 4), and a big pinch of salt.
  • • Pat chicken* dry with paper towels; season all over with salt and pepper. • Lightly oil a baking sheet and place chicken on one side. (For 4 servings, spread chicken out across entire sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast chicken on middle rack for 8 minutes (you'll add more to the sheet then).
  • • While chicken roasts, toss green beans in a medium bowl with a drizzle of olive oil, salt, and pepper. • Once chicken has roasted 8 minutes, remove sheet from oven and carefully add green beans to empty side. (For 4 servings, leave chicken roasting and add green beans to a second sheet; roast on top rack.) • Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.
  • • Divide sweet potatoes, chicken, and green beans between plates. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired. Serve.

Nutrition Facts : Calories 720 kcal, Fat 31 g, SaturatedFat 11 g, Carbohydrate 74 g, Sugar 25 g, Protein 38 g, Fiber 8 g, Cholesterol 140 mg, Sodium 350 mg

SPICY OVEN-FRIED CHICKEN



Spicy Oven-Fried Chicken image

Categories     Chicken     Mustard     Bake     Picnic     Parmesan     Spice     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

1 1/4 cups buttermilk
1/4 cup extra-virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, sliced
12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
2 teaspoons dried thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 tablespoons butter, melted

Steps:

  • Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
  • Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
  • Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

SPICY FRIED CHICKEN RECIPE BY TASTY



Spicy Fried Chicken Recipe by Tasty image

Classic fried chicken gets a spicy update with the help of a few simple ingredients. This fried chicken recipe is crispy, zesty, and super delicious!

Provided by Katie Aubin

Categories     Dinner

Time 2h25m

Yield 2 servings

Number Of Ingredients 8

½ cup sour cream
6 oz hot sauce
4 bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
4 cups vegetable oil
1 oz buffalo wing seasoning mix, divide
1 ½ cups all purpose flour

Steps:

  • In a large bowl whisk together the sour cream and hot sauce.
  • Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
  • Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
  • Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
  • Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
  • Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
  • Season the chicken with reserved buffalo wing seasoning.
  • Serve and enjoy!

PECAN CHICKEN WITH MAPLE PECAN SAUCE



Pecan Chicken With Maple Pecan Sauce image

This is sooooo easy and tasty. Good enough for company too. Serve with mashed sweet potatoes and green beans for a fantastic meal.

Provided by evelynathens

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

4 (1 1/4 lb) boneless skinless chicken breasts
3/4 cup buttermilk
1 egg
1 2/3 cups pecans, finely chopped
1/3 cup fine cracker crumb (use seasoned of your choice, or plain, I like Ritz)
1/2 teaspoon salt
2 tablespoons butter, melted
1/3 cup brown sugar
1/3 cup maple syrup
1/3 cup water
1 teaspoon soy sauce
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon orange zest
1/3 cup pecan pieces, toasted

Steps:

  • To toast pecan pieces, bake in 375F oven for 4 to 5 minutes.
  • Keep oven preheated.
  • For chicken: In a shallow bowl, mix together buttermilk and egg.
  • Place chicken breasts in buttermilk mixture.
  • In a second mixing bowl, combine pecans, cracker crumbs and salt.
  • Turn chicken breasts in buttermilk, then coat with pecan mixture.
  • Place chicken breasts in a greased shallow baking dish and drizzle with melted butter.
  • Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside.
  • Serve with Maple Pecan Sauce.
  • Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved.
  • Remove from heat and add lemon juice and orange rind; stir.
  • Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans.
  • Makes 1 cup.

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN



Better Than Granny's, Maple Fried Chicken image

Chicken was on sale this week $.29 / pound for leg quarters. After I did the butchers job, separating legs from thighs, cut off the backs and tails, removed all the extra fat, I still had a little over $3.00 in 12 legs and 12 thighs. I bought so much 'cause it's Sunday and I'm cookin' for the week. I've been hankerin' for Fried Chicken so I figured I'd have another shot at it. I had some fried chicken tenders at the Super Bowl party at my local watering hole that were great and REAL moist. When I asked Charlie (head chef) how he did it, he told me that he always brines chicken prior to frying it. 6 months later I'm trying it. I looked all over my favorite web sites for different brines and found that the common denominators were; water, salt, vinegar, sweet, and spices. Lookin' around the galley for available stuff, I came up with this recipe. I took half the chicken and made it according to my Fried Chicken recipe, letting it soak in buttermilk with a little chipotle tabasco in it for a little bite. Then, I created the other marinade (recipe shown below), which is really a brine. Let both soak in the refrigerator for about 8 hours. Cooking the buttermilk batch, the smell was of normal fried chicken. The brined version smelled of the vinegar and I was concerned that the vinegar might give it an off flavor. Boy, was I wrong. Now, don't get me wrong, the buttermilk chicken was good, but, the brined chicken was GREAT. The smell of the vinegar while cooking must have been the vinegar cooking out. This brined version was more moist with a better sense of the flavors that were in the brine, especially the maple syrup. And, the Cajun Spice flavors of the Butt Kickin' Blacken really come through. Now you could say that it was just me talking about something that I made, but I had a buddy over tonight. A Southern buddy. Even he liked my version better than the buttermilk, even though the buttermilk version tasted just like his Granny used to make. So I guess it's a keeper and I figured I'd write it down before I forgot what I did. I can't even think of anything that I'd do different. Butt Kickin' Blacken contains neither slat nor sugar, and can be purchased at http://www.capnrons.com/index.html?id=RZMFC

Provided by Capn Ron

Categories     Chicken

Time 55m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 14

1 cup water
1/4 cup maple syrup
1/4 cup cider vinegar
2 tablespoons cajun seasoning, Butt Kickin' Blacken
2 tablespoons kosher salt
1 tablespoon TABASCO® brand Chipotle Pepper Sauce
6 chicken thighs
6 chicken legs
2 cups all-purpose flour
1 tablespoon cajun seasoning, Butt Kickin' Blacken, to taste
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon black pepper
2 cups vegetable oil, for frying

Steps:

  • Make the brine by combining all of the ingredients, and mixing well. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours.
  • Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
  • Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil.
  • Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
  • Take them out with tongs letting them drain back into the pan prior to placing on paper towels.
  • To make a crispier chicken, change the way you flour the pieces. Get 3 bowls going. One with the seasoned flour, the next with beaten egg and milk, and the third with seasoned flour. Dredge the chicken in the seasoned flour, then the egg mixture, then the seasoned flour again.
  • Serve while hot.

Nutrition Facts : Calories 1347.6, Fat 107.7, SaturatedFat 19.3, Cholesterol 217.6, Sodium 3710.3, Carbohydrate 42.1, Fiber 1.4, Sugar 8.5, Protein 51.1

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From thecurliecook.com


SPICY MAPLE BAKED CHICKEN WINGS RECIPE - SIMPLY GLUTEN-FREE
2017-01-01 Bake uncovered for 30 minutes, turn the wings over, and brush the other side with additional sauce. Bake for an additional 15-20 minutes or until the juices run clear when the thickest part of the chicken is cut to the bone.
From glutenfreeandmore.com


PECAN CRUSTED CHICKEN - THE SEASONED MOM
2021-06-16 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.
From theseasonedmom.com


HONEY PECAN CHICKEN - SPICY SOUTHERN KITCHEN
2019-03-21 Instructions. 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.
From spicysouthernkitchen.com


SPICY MAPLE PECAN FRIED CHICKEN | FRIED CHICKEN, FRIED CHICKEN …
Feb 11, 2015 - This is my tradtional fried chicken, reloaded. It's spicy, sweet, a lil' sticky and darn right delicious! This is a must add to your bucket list, I'm tellin' ya. Cooking with Love & …
From pinterest.com.au


PECAN CRUSTED CHICKEN | LOW CARB PECAN CHICKEN RECIPE
2022-04-08 Add salt, pepper and smoked paprika and mix well until the chicken is coated with the spices. Pour in honey and mustard and mix well. Place the finely-crushed pecans on a plate. Working with one chicken tender at a time, roll the tenders into the crushed pecans until both sides are coated. Brush off any excess.
From twosleevers.com


SPICY MAPLE CHICKEN TENDERS | BUTTERNUT MOUNTAIN FARM
Instructions. In a medium mixing bowl, combine the yogurt, garlic, dried parsley, salt, pepper, paprika and cayenne pepper. Toss the chicken in and cover all the tenders. Cover the bowl with plastic wrap and put in the fridge for at least 30 minutes. Pre-heat the oven to 350F. Line a baking tray with aluminum foil and place a cooling rack over it.
From butternutmountainfarm.com


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