Southern Pecan Chicken Recipes

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HONEY GARLIC PECAN CHICKEN



Honey Garlic Pecan Chicken image

Provided by Stacey Little | Southern Bite

Categories     Main Course

Time 35m

Number Of Ingredients 11

4 thin, boneless, skinless chicken breasts
1 teaspoon seasoned salt ((I used Lawry's))
2 tablespoons olive oil
1/4 cup all-purpose flour
4 tablespoons unsalted butter
1/2 cup chopped pecans
3 cloves garlic, minced
1/3 cup chicken broth
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper

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.

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1/2 cup ketchup
1 tablespoon cider vinegar
2 teaspoons sriracha
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
Nonstick cooking spray, for the baking pan
1 cup pecans
2 cups panko breadcrumbs
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 large eggs
2 small boneless, skinless chicken breasts (about 1 pound), halved lengthwise
1 pound boneless, skinless chicken thighs (about 6 thighs), halved
2 tablespoons chopped fresh flat-leaf parsley

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 WITH MUSTARD SAUCE



Southern Pecan crusted Chicken with Mustard sauce image

Very good crusted chicken!! and quick too. When I don't have sour cream around I have used yogurt instead, it works well.

Provided by Derf2440

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup pecans
2 tablespoons cornstarch
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard (keens)
2 tablespoons fresh parsley, chopped
1 egg
4 boneless skinless chicken breasts
2 tablespoons vegetable oil
1/2 cup light sour cream (I use no fat sour cream)
2 tablespoons Dijon mustard
1/2 teaspoon sugar
1 pinch salt

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.

SOUTHERN PECAN CHICKEN



Southern Pecan Chicken image

A tasty way to bake chicken. The pecans make a wonderful crust. For a variation, try with a teaspoon of Blackend Chicken seasoning instead of the black pepper and salt. Prep time includes soaking time.

Provided by Miss Annie

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breast halves, pounded thin
4 cups ice water
4 teaspoons salt
3/4 cup pecan meal (ground pecans)
2 eggs, beaten
2 tablespoons milk
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper, course ground

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.

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