Spicy Spud Crusted Chicken Recipes

SPICY PECAN CRUSTED CHICKEN THIGHS

Spicy Pecan Crusted Chicken Thighs image

Provided by Katie Lee Biegel

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for the wire rack
1 cup pecans
4 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
2 tablespoons hot sauce
3 tablespoons Dijon mustard
1/4 cup vinegar
3/4 cup olive oil
1 bunch kale, leaves stripped from stems and chopped

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 GINGERSNAP ENCRUSTED CHICKEN BREAST

Spicy Gingersnap Encrusted Chicken Breast image

I quickly threw this recipe together one night as an experiment. It resulted in sweet-and-spicy crunchy-coated moist chicken breasts, which DH gobbled down and professed his gratitude. I believe this coating would also be nice on salmon filets, obviously adjusting the cooking time to 10-12 minutes instead of 25-30 minutes.

Provided by MarthaStewartWanabe

Categories Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 boneless skinless chicken breasts
1/2 cup gingersnaps, finely crushed
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter-flavored cooking spray

Steps:

Preheat oven to 375°F.
Combine crushed gingersnaps, garlic powder, paprika, cayenne pepper, salt and pepper in a wide bowl.
Pound chicken breasts with a meat mallet to 1/2-inch thickness.
Coat the bottom of a baking pan with approximately 1 tbs. of cooking spray.
Spray each side of both chicken breasts with approximately 1 tbs. cooking spray and dredge in gingersnap mixture.
Lay chicken breasts side-by-side in baking pan. Sprinkle desired amount of leftover gingersnap mixture on and around chicken breasts.
Bake for 25-30 minutes or until chicken is done (juices run clear when pricked with a fork).

Nutrition Facts : Calories 374.7, Fat 7.2, SaturatedFat 1.8, Cholesterol 68.4, Sodium 739.1, Carbohydrate 45.5, Fiber 1.9, Sugar 11.8, Protein 30.9

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