Pecancrustedchickendrumsticks 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 CHICKEN DRUMSTICKS

Steps:

• PREHEAT oven to 400°E Toss chicken legs with egg to coat.
• COMBINE cornflakes, pecans, sugar, salt, onion powder and pepper in large resealable plastic food storage bag.
• Add chicken legs two at a time; shake to coat.
• PLACE chicken on foil-lined baking sheet; drizzle with melted butter.
• Bake 40 to 45 minutes or until tender.

OVEN BAKED PECAN-CRUSTED CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
• In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
• In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
• Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)

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 CHICKEN DRUMSTICKS

Steps:

• 1. In a gallon size Ziploc storage bag, add the crushed corn flakes, finely chopped pecans, sugar, salt, onion powder, and the black pepper; shake well to mix.
• 2. Cover a baking sheet with aluminum foil.
• 3. Spray the foil-lined baking sheet with a nonstick vegetable oil cooking spray.
• 4. At this point I preheated the oven to 375 degrees.
• 5. In a deep-dish bowl, add the egg(s); beat well with a fork.
• 6. Toss the chicken legs one at a time, in the egg mixture to coat each drumstick.
• 7. Then place chicken legs one at a time, in the pecan/cereal mixture in the Ziploc bag.
• 8. Seal the bag, and shake the bag to coat each chicken leg.
• 9. Place the chicken on the foiled lined baking sheet, and drizzle each drumstick with a little bit of the melted butter.
• 10. Bake chicken in the oven for 55 minutes. (Do not turn the chicken while it's baking.)
• 11. Note: I have prepared this pecan chicken before, and using larger size drumsticks, but I was only able to coat 7-(4 oz.) drumsticks with the nutty/cereal coating mix.

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.