Mary's Pecan Crusted Chicken

Mary's Pecan Crusted Chicken

66

"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 servings 507 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • 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.
  • profile image

Your rating

Cancel
Submit

Reviews

66
  1. 89 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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 p...

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...

I've made this twice and I cut down on the cinnamon and liked it better. Overall - a nice chicken variation!

My many thanks to Mary for her Pecan Crusted Chicken recipe. I cooked it for dinner tonight and my husband and I both loved it. I fried it in a covered frying pan, and it browned just right. The...

This is a cool recipe...it was really quick and easy to make. I substituted almonds for pecans, and it was just as yummy!

This recipe was FANTASTIC! Simple and easy. My advice though is to make sure your chicken is not too thick because it cooks quickly.

I usually bake my boneless chicken breasts, and these were quicker and juicier, with a less ordinary flavor. Unfortunately, my kids were turned off by the nuts, but my husband and I enjoyed it.

What can I say? I had to write down the recipe for a friend. I made it just as it called, but the next time (yes, the next time)I'm using brown sugar. What a treat! Everyone loved it. Thanks!