HONEY PECAN CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
PECAN-CRUSTED CHICKEN
With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.
Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
CRUNCHY PECAN-COATED CHICKEN STRIPS
Make and share this Crunchy Pecan-Coated Chicken Strips recipe from Food.com.
Provided by Chef mariajane
Categories Chicken Breast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Line a baking sheet with foil and spray wiht non-stick cooking spray.
- Put cereal and pecans into a zip-lock bag. Press air out of bag and zip closed. Using a rolling pin or heavy food can, press and roll over ingredients in the bag until the cereal is finely crushed and the pecans are in pieces as small as grains of ice. Add garlic powder, salt and pepper to bag. Shake to mix.
- Crack egg in into a medium size bowl. beat with a fork until yolk and white are mixed together.
- If using chicken breasts, place chicken on cutting boward. Cut into 1/2 inch wide strips across the short direction of each piece of the chicken. Add the sliced chicken (or tenders) to the egg and stir.
- IMMEDIATELY WASH HANDS AND CUTTING BOARD WITH WARM SOAPY WATER.
- With a fork, remove chicken pieces letting extra egg drip off. Put chicken into bag with pecan mixtre. Close bag. Gently shake back and forth, and press pecans into chicken. Pour chicken onto prepared pan, and use a fork to separate if they are touching each other.
- WASH HANDS AGAIN IF YOU TOUCHED THE CHICKEN.
- Bake 10 minutes until crumbs are golden brown and chicken is cooked through. To check if chicken is done, remove one piece, cut in half. It should be white all the way through, not pink.
- TIPS: If you have a convection oven, you can get extra crispy chicken strips, Cook the chicken strips at 425F for 8 minutes.
- Add pecan chicken strips to Ceasar salad for a complete meal.
Nutrition Facts : Calories 384.5, Fat 20.9, SaturatedFat 2.4, Cholesterol 135.2, Sodium 258.4, Carbohydrate 12.9, Fiber 2.7, Sugar 2.3, Protein 37.4
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