Honey Pecan Crusted Chicken Recipes

PECAN CRUSTED CHICKEN

Steps:

• Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
• Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
• Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
• Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
• Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.

PECAN-CRUSTED HONEY CHICKEN

Steps:

• Heat oven to 375°F. Mix mustard, honey and lemon juice; brush onto both sides of each chicken breast. Place in single layer in shallow pan.
• Combine nuts, bread crumbs and margarine. Sprinkle over chicken; press lightly into chicken to secure.
• Bake 20 to 25 min. or until chicken is done (165°F).

HONEY-PECAN CHICKEN BREASTS

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

HONEY MUSTARD PECAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees. Line a 18 by 13-inch baking sheet with foil, place an oven safe cooling rack over on baking sheet and spray with non-stick cooking spray. Set aside.
• In a shallow dish toss together pecans, breadcrumbs, paprika, garlic powder and season with pepper to taste.
• In a small mixing bowl stir together 1 Tbsp dijon mustard, 1 Tbsp mayonnaise and 1/2 Tbsp honey
• Pound chicken to even the thickness (about 1/2-inch). Dab dry with paper towels then brush top side of chicken with honey mustard mixture and season with salt.
• Transfer one piece of chicken to panko mixture, honey mustard side down, press firm to get mixture to adhere on bottom. Brush top side of chicken piece with honey mustard mixture, season with salt then turn chicken and press to coat. Chicken should be very well covered with mixture, turn and press again on each side to coat well.
• Transfer coated chicken to wire rack, repeat process with remaining pieces of chicken, leaving space between them on rack. Add any extra pecan mixture to tops of chicken and press down even. If you have olive oil cooking spray then spray tops of chicken with it (this is optional, just encourages browning of panko).
• Bake chicken in oven until cooked through, center should register 165 degrees, about 20 - 25 minutes. If you find pecans are browning too quickly during baking then tent chicken with foil.
• Meanwhile in a clean small mixing bowl stir together remaining 1 1/2 dijon mustard, 1 1/2 Tbsp mayonnaise and 1 1/2 Tbsp honey.
• Drizzle chicken with honey mustard mixture and serve warm. Optionally you can garnish chicken with chopped parsley (about 1 1/2 tsp).

PECAN CRUSTED CHICKEN

Steps:

• Place a rack in the center of the oven and preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
• Lightly beat the eggs in a wide, shallow bowl or pie plate and set aside.
• In a food processor, pulse the pecans until they form fine crumbs (but don't over-process or they will turn into pecan butter). Place the mixture in a large, sturdy ziptop bag.
• To the bag, add the breadcrumbs, basil, salt, and pepper. Seal the top and shake to combine.
• Place the chicken on a cutting board and cover it with a large sheet of plastic wrap. With a meat tenderizer, rolling pin, or your fist, pound the chicken breasts to an even thickness. They need not be super thin-just flatten the middle so that the chicken is relatively flat and will bake more evenly.
• Working one chicken breast at a time, dip the chicken in the egg wash, then place in the ziptop bag and shake to coat with the pecan mixture. Gently press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking sheet. Repeat with remaining chicken breasts.
• Drizzle the olive oil over the top of the chicken. Bake until the chicken reaches 160 to 165 degrees F on an instant read thermometer, about 15 to 20 minutes. Remove to a plate and let rest 5 minutes. Chicken is considered cooked at 165 degrees F, but I like to remove mine several degrees early and let the carryover cooking to finish the rest (this ensures the chicken breast is juicy and does not overcook).
• While the chicken bakes, prepare the sauce: In a small bowl, stir together the Greek yogurt, both mustards, honey, salt, and cayenne. Taste and adjust the seasoning as desired.
• Enjoy the pecan crusted chicken hot, with the dipping sauce.

PECAN-CRUSTED HONEY CHICKEN

Steps:

• Preheat oven to 375.
• Mix mustard, honey and lemon juice.
• Brush mixture onto both sides of chicken breasts.
• Place chicken breasts in a single layer in a shallow baking pan.
• Combine pecans, bread crumbs, and butter.
• Sprinkle evenly over chicken, press lightly into chicken to secure.
• Bake 20 to 25 minutes or until chicken is cooked through.

HONEY MUSTARD PECAN CRUSTED CHICKEN RECIPE

Steps:

• Preheat the oven to 425 degrees F. Line an 18x13-inch baking sheet with foil, place an oven-safe cooling rack over on baking sheet and spray with non-stick cooking spray. Set aside.
• In a shallow dish, toss together the pecans, breadcrumbs, paprika, garlic powder, and season with pepper to taste.
• In a small mixing bowl, stir together 1 tablespoon of dijon mustard, 1 tablespoon of mayonnaise, and ½ tablespoon of honey.
• Pound the chicken to even the thickness. Dab dry with paper towels, then brush the top side of the chicken with honey mustard mixture and season with salt.
• Transfer one piece of chicken to panko mixture, honey mustard side down, press firmly to get the mixture to adhere on the bottom.
• Brush the top side of the chicken piece with honey mustard mixture, season with salt, then turn the chicken, and press to coat. Turn and press again on each side to coat well.
• Transfer the coated chicken to wire rack, repeat process with remaining pieces of chicken, leaving space between them on the rack. Add any extra pecan mixture to the tops of the chicken and press down evenly.
• Bake the chicken for about 20 to 25 minutes until cooked through, and the center should register 165 degrees F. If the pecans are browning too quickly during baking, then tent the chicken with foil.
• In a clean small mixing bowl, stir together the remaining 1½ dijon mustard, 1½ tablespoon of mayonnaise, and 1½ tablespoon of honey.
• Drizzle the chicken with the honey mustard mixture and serve warm. Enjoy!

PECAN HONEY GLAZED FRIED CHICKEN

Steps:

• Heat peanut oil in deep skillet or deep-fryer to 375 degrees F (190 degrees C). Oil should be deep enough to cover chicken pieces halfway.
• Season chicken pieces on all sides with seasoned salt.
• Put beaten eggs in a large bowl. Mix flour, salt, and black pepper in a large paper bag.
• Dip seasoned chicken into beaten egg; place each piece into bag containing seasoned flour and shake to coat.
• Cook chicken in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (75 degrees C). Transfer chicken to a plate lined with paper towels to drain.
• Melt butter in saucepan over medium heat. Whisk honey into melted butter; cook, whisking occasionally, until bubbles start to form, about 5 minutes. Reduce heat to low; simmer another 10 minutes. Fold pecans into butter mixture; cook until the pecans are hot, 2 to 3 minutes. Drizzle over hot chicken pieces to serve.

HONEY PECAN CHICKEN STRIPS

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.