This is one of my family;s favorites. I have served it in a variety of ways. Sometimes, I only used pecan flour with a little seasoned salt and pepper. Other times when I am feeling feisty, I start throwing in some spices. Which do you think would be your favorite?
Ingredients
3 large chicken breasts, sliced into cutlets for a total of 6 breasts or boneless chicken thighs
Salt and pepper, for the chicken
2 cups store-bought pecan flour or regular flour
One of the following seasoning blends
Seasoning 1
2 Tbsp. Italian seasoning
1 tsp. season salt
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. black pepper
Seasoning 2
1 Tbsp. chili powder
1 tsp. seasoned salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1/4 tsp black pepper
1/4 tsp. white pepper
1 pinch of cayenne pepper
Instructions
Salt and pepper the chicken cutlets or boneless chicken thighs.
Mix the pecan flour and one of the seasonings in a pie pan or shallow bowl. I have made my pecan flour before, but in my experience, store-bought pecan flour has a much drier and finer consistency than homemade. If you make homemade, you must toast the pecans first. Even then, the natural oils in the pecans will come out, making them thicker. In the “old days,” as in 15 years ago, store-bought pecan flour was unheard of. Pecan flour is easier to find nowadays, but Amazon will have it if you can’t find it.
Set up the assembly line of pie pans. Place coconut flour in one pie pan, slightly beaten egg in another, and the pecan flour mixture in the last pie pan. Dip the chicken in coconut flour, then egg, then pecan meal.
Heat some vegetable oil in a nonstick skillet. You will not need a lot, as this is not deep-fried. You will need about a quarter-inch worth of oil. If you need more oil after the first batch, you can add some more. Lightly coat the chicken in coconut flour.
Place three or four chicken cutlets in the hot oil, being careful not to overcrowd the pan. Keep an eye on it because the pecan mixture can burn quickly if it is too hot. It is important to use cutlets in this dish because the chicken will cook quickly if it is thinner. Cook for 3-5 minutes on medium-low heat until golden brown.
Turn the chicken over and cook for 3-5 minutes. If needed, add more oil to the pan. Repeat with the remaining chicken cutlets. Drain the chicken on a baking sheet lined with paper towels.
Because pecan meal tends to over-brown quickly, finish in the oven until the chicken reaches 165 degrees. This chicken is tender and juicy on the inside and crunchy on the outside. Most of all it is Keto and delicious!
3 thoughts to “Pecan Chicken”