Praline Chicken

Praline Chicken

cariet87 0

"Boneless chicken breasts are covered in a pecan praline glaze. The Creole seasoning cuts back some of the sweetness. Dark Karo® syrup can be used in place of the maple syrup if that's what you have."


40 m {{adjustedServings}} servings 757 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 757 kcal
  • 38%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 104.7g
  • 34%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a casserole dish.
  3. Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
  4. Dip floured chicken in the egg and again coat with flour.
  5. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
  6. Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
  7. Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
  8. Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients, oil, and praline glaze. The actual amount of the ingredients consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking.
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Your rating



  1. 11 Ratings


I have been giving this review a lot of thought - I am waffling between a three star and four stars. First problem is the flour & egg both really need some Creole seasoning. I cut the sauce re...

sugar rush, sugar rush. This was the most amazing dish for me since I have a sweet tooth. I didn't add in as much of the creole spice so it was more just sweet and I loved it. I served over...

Not bad! More sweet than spicy, though. I recommend seasoning the flour with salt, pepper & some of the Cajun seasoning. I also found I only needed half the amt. of flour listed. I found the sau...