Crunchy Nutty Chicken Dinner (Print Version)
# Ingredients:
→ Chicken
01 -
Boneless skinless chicken breasts (4, about 2 pounds)
02 -
Kosher salt (1/2 teaspoon)
03 -
Black pepper (1/4 teaspoon)
→ Dredging Stations
04 -
All-purpose flour (1/2 cup)
05 -
Garlic powder (1/2 teaspoon)
06 -
Cayenne pepper (1/4 teaspoon)
07 -
Large eggs (2)
08 -
Hot sauce (2 tablespoons)
09 -
Dijon mustard (3 tablespoons)
→ Crust
10 -
Pecans (1 1/3 cups, finely chopped)
11 -
Panko breadcrumbs (3/4 cup)
→ Honey Mustard Sauce
12 -
Dijon mustard (1/4 cup)
13 -
Mayonnaise (1/4 cup)
14 -
Honey (2 tablespoons)
15 -
Ground cayenne pepper (1/4 teaspoon)
# Instructions:
01 -
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and top with a wire rack sprayed with cooking spray.
02 -
Pound chicken breasts to an even thickness. Pat dry with paper towels and season on all sides with salt and pepper.
03 -
Set up three shallow dishes: first with flour, garlic powder, and cayenne pepper; second with whisked eggs, hot sauce, and mustard; third with chopped pecans and breadcrumbs.
04 -
Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then press into pecan and breadcrumb mixture, ensuring even coating on all sides.
05 -
Place coated chicken on the prepared wire rack. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F.
06 -
While chicken bakes, whisk together Dijon mustard, mayonnaise, honey, and cayenne pepper in a small bowl until smooth.
07 -
Let chicken rest briefly, then serve with honey mustard dipping sauce.
# Notes:
01 -
Alternative cooking method: Air fryer at 360°F for 12-13 minutes
02 -
Chicken can be pounded to ensure even cooking
03 -
Sauce can be prepared ahead of time