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."

Ingredients 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:
  • 119 mg
  • 40%
  • 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.
Tips & Tricks
PHILLY Buffalo Chicken Dip

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Fried Chicken Tenders

See how to make tender breaded chicken fingers with dipping sauce.


  • 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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Reviews 9

  1. 11 Ratings

Baking Nana

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 recipe in half and it was still too much for 1 lb of chicken tenders. The sauce was a little too sweet but has great potential. Thanks for an inspiring recipe. I will have fun tweaking this to be perfect for our taste.


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 fresh steamed white rice and enjoyed it for two nights. My husband didn't like it becuase it was like eating chicken with our sweets instead of eating sweets with our chicken. my daughter and I give it all thumbs up however.

Amy P.

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 sauce amt. perfect but I'm going to dbl. the Cajun seasoning in that, too! Another idea I might try is breading and baking the strips (skipping all the frying & grease!) adding the sauce for the last 15-20 min. Like someone else mentioned, this is a great recipe & experimenting with it will be fun! Thanks so much for posting. :)