Pecan-Crusted Chicken
Italian breaded crumbs and pecans, coat the chicken breasts giving them a robust flavor element and crunchiness to the breading.
Since a week ago, I wanted to make this recipe for a dinner and I finally got it to our table this week! I liked how the crust stuck well on the chicken and gave a that nutty flavor from the toasted pecans.
This recipe is insanely easy to make, you just have to dredge the chicken in arrowroot flour or cornstarch, dip them into an egg wash, coating them with finely ground nuts and putting them in the oven. That’s it!
One important thing to consider when making Pecan-Crusted Chicken is that it’s better to bake it instead of cooking it in a skillet. Unfortunately, it’s not going to work. The crust will taste dense and greasy, with a gummy layer hiding underneath the breading but swapping the oven by the skillet will help the breaded stick better to the chicken!
Ingredients for Pecan-Crusted Chicken
Pecans: Toast the nuts to bring out the nut flavor. You also can substitute pecans for pistachios, hazelnuts or almonds.
Italian Breaded Crumbs: You also can use multigrain sandwich bread and use the food processor to turn it into crumbs.
Unsalted butter(regular or vegan)
Shallot or half of a red onion
Tapioca flour/ arrowroot flour or cornstarch
Buttermilk: For a dairy free substitution use unsweetened almond milk or soy milk. For a cup of an alternative milk add 1 tablespoon of lemon juice or vinegar.
Dijon mustard and sugar ( I used coconut sugar but you can use any other of your preference) These two ingredients will perk up the flavor of the breading.
boneless, skinless chicken breasts: to ensure that coating clings to the chicken, cut them in crosshatch pattern. (optional)
Tricks to help the breading stick better
- Marinate the chicken breasts. This will help to tenderize, will enhance the flavor and the juices will allow the breaded to stick to them.
- Cut both sides of the chicken breasts in crosshatch pattern.
- Let the chicken rest. This will make the coating more cohesive.
You can try this recipe with my Orange-Quinua Simple Salad.
If you try this recipe let us know! Tag a picture #thesunshinekitchen__ on Instagram! I’d love to see your creations!
You also can leave a comment and rate it below this page! ❤️
Pecan-Crusted Chicken
Ingredients
- 1 cup pecans chopped
- ½ cup Italian breaded crumbs
- 1 tbsp unsalted vegan butter
- 1 red onion minced
- salt and pepper to taste
- ⅓ cup tapioca flour
- 1 cup unsweetened almond milk
- 1 tbsp Dijon mustard
- 2 tsp coconut sugar
- 1 lb boneless, skinless chicken breasts
Instructions
- Adjust oven rack to middle position and preheat the oven to 425°F. Set wire rack in baking tray.
- Marinate the chicken in fresh or dry herbs with salt and pepper to taste for at least 15 minutes.
- Toast the pecans on the stove in a low heat for about 5 minutes. Let them cool and then, transfer them in the food processor until they turn to a coarse meal.
- Melt butter in nonstick skillet over medium heat and add the red onion with salt. Let it cook until softened. Stir into the crumbs and mix. Add the Italian breaded crumbs to mixture as well and blend it all.
- In a bowl, mix the buttermilk(see my notes for a substitute or on the ingredients session, on the introduction part), mustard and sugar.
- Place the tapioca flout or cornstarch in large zipper-lock bag.
- Working with one piece of chicken at at time, add to bag of tapioca or cornstarch and shake to coat. Then, remove it from the bag.
- Dip the chicken into the buttermilk mixture. Be sure all the sides are completely covered.
- Finally, coat the chicken with the nut mixture pressing gently to adhere.
- Lay breaded chicken on prepared wire rack and let sit for 10 minutes.
- Do the same process with all the chicken breasts and bake for about 25-30 minutes. Then, serve!
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