Pecan-Crusted Chicken with Mustard Sauce Recipe

Pecan-Crusted Chicken with Mustard Sauce Recipe

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!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1cuppecans
  • 2tbspcornstarch
  • 1tspthyme,dried
  • 1tsppaprika
  • tspsalt
  • cayenne
  • 1egg
  • 2tbspwater
  • 4chicken breasts,boneless, skinless
  • 3tbspcooking oil
  • 1cupmayonnaise
  • 2tbspDijon mustard,or grainy
  • ½tspwhite wine vinegar
  • ½tspsugar
  • 2tbspfresh parsley,chopped


  1. 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.

  2. Transfer the mixture to a medium bowl.

  3. Whisk together the egg and the water in a small bowl.

  4. Dip each chicken breast into the egg mixture and then into the nut mixture.

  5. In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes.

  6. Turn and continue cooking for 5 to 6 minutes longer until the chicken is golden brown and cooked through.

  7. Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne, and the remaining ¼ teaspoon of salt.

  8. 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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