Mary's Pecan Crusted Chicken

Mary's Pecan Crusted Chicken

MaryLee 0

"Tired of plain old chicken, I put this together from ingredients I had on hand. With some say... garlic mashed potatoes, cranberry relish and a big salad... you can't miss. Enjoy !!"

Ingredients 30 m {{adjustedServings}} servings 507 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. In a small bowl, mix the eggs with the milk. Put aside.
  2. In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
  3. Dip the chicken in the egg mix, and press in the pecan mix.
  4. Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.
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Reviews 65

  1. 88 Ratings


Yum, yum, yum! This was just great! I made it awhile ago and forgot about it, just came across the recipe again today while looking for something to do with boneless chicken breast (getting so bored with chicken). I remember having a little bit of a hard time getting the coating to stay on the chicken while cooking, it kind of falls of when you turn it. I think I may make it as chicken strips tonight and put a little more oil in the pan so I dont have to turn it as much. Be careful with your heat! Needs to be hot enough to fry, but low enough not to burn your pecans. Be sure to flatten the chicken or you'll need to cook too long and your pecans will burn. Will serve it tonight with a spinach salad and basmati rice.


After reading the reviews I made a couple of modifications. Sugar in the crust maybe the cause of all the 'burning' combined with high heat. First I pounded out the chicken into thin 1/2 inch pieces. I used 'ground' not chopped pecans for a crust that stuck when coated. Just grind pecans in food processor. I added 1/4tsp ground ginger and eliminated the sugar. I also just brown the chickens on both sides in a med-high pan then finish chicken off in a 350 degrees F oven for about 15-20 min (depending on thickness of chicken). For a finish I made a Honey-Dijon glaze...yummy. 1/2 cup chicken broth, 3 tbsp honey, 2 tbsp Dijon mustard and 1 tsp fresh ground ginger. Combine in sauce pan and bring to boil, continue on med-high heat until mixture has reduced by 1/2. Spoon lightly over chicken prior to will thicken as it cools so make ahead if you like a thicker sauce.

Jeanna Lievsay

Just made this dish last night… It rocked! Not only did it taste wonderful, but also the cinnamon in the mix made it smell delightful as it cooked. The only tip I have is to defiantly head the suggestion of not letting your pecans burn… and they will burn quick if you are not careful. I used chicken tenders rather than the full breast and turned them often to avoid burning. I’ll make this dish again but for now, I can’t wait until lunch to eat the leftovers (only possible because I made a lot)!!