How To Make Pecan-Crusted Chicken with Mustard Sauce
These pecan-crusted chicken are fried into golden crisp meat with a hint of spice from paprika and cayenne. Pair it with a creamy mustard sauce to finish!
In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1¼ teaspoons of the salt, and ⅛ teaspoon cayenne until the nuts are chopped fine.
Transfer the mixture to a medium bowl.
Whisk together the egg and the water in a small bowl.
Dip each chicken breast into the egg mixture and then into the nut mixture.
In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes.
Turn and continue cooking for 5 to 6 minutes longer until the chicken is golden brown and cooked through.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining ¼ teaspoon of salt.
Serve the chicken with mustard dipping sauce.
- Calories: 1002.69kcal
- Fat: 90.25g
- Saturated Fat: 13.94g
- Trans Fat: 0.23g
- Monounsaturated Fat: 35.11g
- Polyunsaturated Fat: 38.71g
- Carbohydrates: 8.62g
- Fiber: 3.01g
- Sugar: 1.69g
- Protein: 40.35g
- Cholesterol: 173.87mg
- Sodium: 699.39mg
- Calcium: 52.58mg
- Potassium: 535.97mg
- Iron: 2.52mg
- Vitamin A: 82.73µg
- Vitamin C: 3.15mg
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