Time 30m Yield 4 Number Of Ingredients 11 Steps:
In a small bowl, mix the eggs with the milk. Put aside. In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper. Dip the chicken in the egg mix, and press in the pecan mix. 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.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap). Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish. Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely). Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don’t overcook, you don’t want it to dry out.
Time 30m Yield 3 Number Of Ingredients 6 Steps:
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In shallow dish, mix bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture. In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.
Time 50m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray. Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes. Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.
Time 45m Yield 4 servings Number Of Ingredients 17 Steps:
For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl. For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray. Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl. Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper. Whisk the eggs in another shallow bowl. Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan. Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.
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.
Time 35m Yield 6 servings Number Of Ingredients 7 Steps:
Heat oven to 400°F. Beat eggs and water in shallow dish. Mix coating mix and nuts in separate shallow dish. Dip chicken in eggs, then in coating mixture, turning to evenly coat both sides of each breast. Place in single layer on foil-covered baking sheet. Bake 18 to 20 min. or until chicken is done (165ºF). Meanwhile, mix dressing and mustard. Serve chicken topped with dressing mixture.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
On waxed paper, combine pecans, flour, and salt. Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture. In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.
Time 1h Yield 6 serving(s) Number Of Ingredients 10 Steps:
PREHEAT oven to 400°E Toss chicken legs with egg to coat. COMBINE cornflakes, pecans, sugar, salt, onion powder and pepper in large resealable plastic food storage bag. Add chicken legs two at a time; shake to coat. PLACE chicken on foil-lined baking sheet; drizzle with melted butter. Bake 40 to 45 minutes or until tender.
Time 35m Yield 6 servings. Number Of Ingredients 5 Steps:
Preheat oven to 400°. In a shallow bowl, lightly beat egg whites. In another shallow bowl, combine coating mix, pecans and five-spice powder. Dip chicken into egg whites, then roll in coating mixture., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, 25 minutes or until a thermometer reads 165°.
