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Crispy Pecan Chicken Breasts

From: Diamond Nuts

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  • ½ cup Diamond Chopped Pecans or Pecan halves
  • 4 skinless, boneless chicken breast halves (about 1 ½ pounds total)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 6 tablespoons flour
  • 1 egg
  • 1 tablespoon whipping cream
  • ¼ cup yellow cornmeal
  • ½ teaspoon cayenne pepper
  • teaspoon ground cumin
  • teaspoon ground cinnamon
  • vegetable oil for frying
  • flat-leaf parsley sprigs for garnish
  • lemon wedges for garnish (optional)


In a food processor, whirl pecans, pulsing on and off, until finely ground.

With a smooth meat mallet or other heavy object, pound chicken breasts until about ½ inch thick. Season with salt and pepper. Dredge chicken in 4 tablespoons of the flour; shake off any excess.

In a shallow bowl, whisk egg and cream until well blended. In another shallow bowl or pan, combine pecans, cornmeal, the remaining 2 tablespoons of flour, and cayenne, cumin, and cinnamon. One at a time, dip chicken breasts in egg mixture, then in pecan-flour mixture, pressing in gently to coat all sides completely. Transfer to a wire rack.

In a large frying pan, heat ¼ inch oil over medium-high heat until hot. Working in batches if necessary, cook chicken without crowding, turning once, until golden brown on the outside and white throughout but still juicy on the inside, 5 to 7 minutes. Drain on paper towels and serve at once; garnish with parsley sprigs and lemon wedges.

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