Honeypecanchicken 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.

HONEY PECAN CHICKEN

Steps:

• Preheat oven to 350°.
• Mix soy sauce and honey and pour into paper plate or whatever you use when coating/battering food.
• Mix pecans and crunchy thing in another paper plate.
• Roll one chicken breast around in liquid mixture to completely coat and then press firmly into crumbs to coat top and bottom. If there's extra left in plate when you're done, press it onto the tops of the chicken.
• Transfer to baking sheet (lined with foil makes easy cleanup) and bake 20 minutes or until cooked throughout.

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.

HONEY GARLIC PECAN CHICKEN

Steps:

• Place chicken breast between two pieces of plastic wrap and pound to about 1/2-inch thick. Place on a tray and season both sides of the chicken with the seasoned salt. Set aside.
• Heat the olive oil in a large heavy-bottomed skillet over medium heat.
• Add the flour to a plate and lightly dredge the chicken in the flour. Add it to the oil. The chicken should sizzle when you put it in the skillet. If not, allow the oil to heat a little longer.
• Sear the chicken for 4 to 5 minutes on each side or until golden brown and cooked through. Remove and set on a wire rack. Cover with foil.
• Add the butter to the skillet and allow it to melt. Add the pecans and cook, stirring frequently, for about 3 minutes or until the pecans are fragrant. The butter will foam up. That's normal.
• Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and stir, scraping the bottom of the skillet to get the browned bits (also called fond) off the bottom - there's lots of flavor there.
• Reduce the heat to a simmer and add the honey, salt, and pepper. Cook, stirring frequently until the mixture thickens - about 5 minutes. Serve the chicken with the sauce spooned over the top.

HONEY PECAN CHICKEN

Steps:

• Preheat oven to 425.
• Line baking sheet with foil.
• Sprinkle pecans and cornflakes in wax paper.
• Mix honey and soy sauce, dip chicken in mixture, then coat with crumb mix. Place on baking sheet.
• Bake approximately 5-7 minutes on each side.

HONEY-PECAN CHICKEN

Steps:

• preheat oven to 425.
• line baking sheet with foil.
• finely chop the pecans in a food processor.
• Sprinkle pecans and cornflake crumbs on a sheet of wax paper.
• Combine the honey and soy sauce in a shallow bowl.
• dip both sides of each chicken breast into the honey mixture, then into the pecan mixture to coat.
• Arrange on the baking sheet in a single layer; spray lightly with nonstick spray.
• Bake until the chicken is cooked through, about 5 minutes on each side.

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-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.

SLOW COOKER HONEY PECAN CHICKEN

Steps:

• Sprinkle chicken with salt and pepper and place in slow cooker. In a small bowl, add garlic, herbs de Provence and cinnamon to the honey. Stir and pour over the chicken.
• Sprinkle on the pecans and cook on low until the chicken is just cooked through (4 hours).
• Remove chicken from crock pot, cover w/ aluminum foil and let rest for ­10 minutes.
• Once chicken has rested, shred chicken and add back to the sauce or serve breasts whole with the sauce drizzled on top with a garnish of fresh parsley.