Hot Crunchy Chicken
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ¾ | cup |
pecans
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | each |
cornmeal
|
*
|
| 2 | teaspoons |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 177 | ml |
pecans
|
|
| 118 | ml |
all-purpose flour
|
|
| 0.5 | each |
cornmeal
|
*
|
| 1E+1 | ml |
paprika
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
cayenne pepper
|
|
Directions
Rinse chicken well, and pat dry.
Chop the pecans fine in food processor (be careful not to over-process).
Combine pecans with the rest of the ingredients in a shallow bowl and mix well.
In another shallow bowl, melt 1 tablespoon butter.
Dredge chicken first in butter, then in dry mixture.
Coat well, shaking off any excess.
Bake in a shallow pan at 375℉ (190℃) F for 30 minutes.
Spread with a dab of Honey Pecan Butter (in a food processor, combine 4 tablespoons butter, ½ cup pecans, and 2 tablespoons honey. Process to blend).
Serve immediately.
