Spicy Maple Pecan Fried Chicken Recipes
MAPLE-PECAN-CRUSTED CHICKEN
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
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
BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN
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
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
PECAN CHICKEN WITH MAPLE PECAN SAUCE
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
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.
SPICY PECAN CRUSTED CHICKEN THIGHS
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
- Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
- Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.
SPICY MAPLE PECAN FRIED CHICKEN
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 & Passion. sw :)
Provided by Sherri Williams @logansw
Categories Chicken
Number Of Ingredients 14
Steps:
- Marinate chicken in buttermilk, syrup and sriracha for at least 4 hours in a gallon size zip-lock bag; best overnight.
- Heat deep fryer to 350 degrees. Combine breading ingredients in a large baking dish. Dredge the chicken in the flour mixture and fry 10-12 minutes until juices run clear and golden brown. Cook in batches and drain on paper towel.
- Drizzle maple syrup on hot juicy chicken. Serve with hot buttermilk biscuits
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