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Pecan Crusted Chicken

Course Dinner, Main Course
Total Time 1 day 2 hours
Servings 10

Ingredients

Cider Brine

  • 2 cups apple cider
  • 2 1/4 cup water
  • 1/2 cup maple syrup
  • 1/4 cup salt
  • 1 tbsp whole grain mustard
  • 1/2 tsp black peppercorn
  • 10 each chicken breast

Breading

  • 2 cup chopped pecans
  • 3 cup panko breadcrumbs
  • 3 each eggs
  • 1 cup flour
  • 2 tsp salt
  • 1 tsp pepper
  • oil as needed
  • 1/2 stick butter

Apple Slaw

  • 5 1/2 cup apples julienne (about 4)
  • 4 cup brussel sprouts shaved
  • 1/2 cup shallot julienne (1 large)
  • 1 3/4 tbsp whole grain mustard
  • 1/2 tsp apple cider vinegar
  • 3/4 cup mayo
  • 3/4 tsp salt
  • 1/2 tsp pepper

Instructions

Cider Brine

  • Add all of the ingredients, except chicken, to a pot and bring to a boil. Cool completely, then add the chicken and refrigerate. Brine for 3-12 hours. Rinse and pat dry.

Breading

  • Place flour, salt, and pepper in a shallow dish. Place the eggs in another shallow dish and whisk until well combined. Mix the pecans and breadcrumbs and place in a third dish.
  • Coat the chicken in flour, shake off any excess. Dip the chicken in egg, then coat with the breadcrumb mixture.
  • Preheat the oven to 350 degrees. Place a wire rack on a sheet pan. Heat a large skillet with oil and a pat of butter. When the butter starts to foam add the chicken to the pan. Brown on both sides and place on the wire rack. Wipe out the pan and repeat the process until all the chicken has been browned. Place the sheet pan in the oven and cook until the chicken reaches 165 degrees. About 20 minutes. Serve with the slaw.

Apple Slaw

  • Mix all the ingredients in a bowl and refrigerate. Mix less than 30 minutes before serving to keep the slaw from getting soggy.