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Crispy Pecan Chicken Breasts
From:
Diamond Nuts
Current Rating: rating pending
Ingredients
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½ cup Diamond Chopped Pecans or Pecan halves
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4 skinless, boneless chicken breast halves (about 1 ½ pounds total)
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½ teaspoon salt
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¼ teaspoon freshly ground pepper
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6 tablespoons flour
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1 egg
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1 tablespoon whipping cream
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¼ cup yellow cornmeal
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½ teaspoon cayenne pepper
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⅛ teaspoon ground cumin
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⅛ teaspoon ground cinnamon
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vegetable oil for frying
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flat-leaf parsley sprigs for garnish
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lemon wedges for garnish (optional)
Directions
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.
