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Pecan Chicken Recipe

Pecan Chicken

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on June 17, 2013

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    it was very good.

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  • on October 03, 2011

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    The chicken was great I decided instead of throwing out the remaining buttermilk mixture and the dry mixture to combine them add some flour and baking powder to the consistency of a biscuit they were great with a little bit of butter, and complimented my chicken nicely.

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  • on April 18, 2011

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    First off, I think this recipie is incorrect. In the Lady and Sons Cookbook, I do believe it calls for a TABLESPOON of salt and a cook time of 1 hour and 15 minutes, which should take care of the dryness mention in earlier reviews. It does not call for the grapes either, which I omit. I usually let the chicken marniate in the buttermilk and egg mixture, allowing it to soak up some of the buttermilk goodness. My family loves the recipie from the cookbook. To me, it seems like a baked "fried" chicken.

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  • on August 01, 2010

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    I picked this recipe out of the book I bought at Lady & Sons last summer. I decided to go online and read reviews to see what tips other people might have left about cooking this dish. After reading what people said about the pecan crust being bland I added extra salt , paprika, and pepper, as well as cayanne, red pepper flakes, and cinnamon.

    I used bone in chicken breasts and as a rule of thumb I always brine then marinate them before baking so that they dont dry out. This step really kept the chicken moist and juicy even after being in the oven for almost an hour and a half.

    We were really excited to taste it because it smelled so delicious while it was baking. I have to say though, even with the things I added the crust had very little flavor. If I made it again I would up the seasonings in the flour mixture, but I probably wont try again. It is too close to Emeril's pecan crusted chicken fingers and they have a lot more flavor. Love me some Paula though, oh well.

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  • on January 08, 2010

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    Trying to be healthier, I removed the skin and substituted the butter with 2 Tbs butter and less than 1/4 cup olive oil, enough to coat the bottom of the pan. I felt an hour and a half was too long so cut mine down to one hour. No grapes or pecan halves. Chicken came out with a beautiful golden brown, crispy crust that my family LOVED. You could try all olive oil but there is much to be said about the flavor of butter.

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  • on November 20, 2009

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    Easy to make, but the chicken was soooooo dry we ended up adding cream of chicken soup to make it more juicy. I will never make it again!!!

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  • on November 17, 2009

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    I though this recipe lacked flavor. It either needed to be sweeter or nuttier or something. I didn't have sesame seeds or grapes, but other reviews said the recipe was fine without them. It was edible, and the chicken stayed very moist, but the topping wasn't great. I might try again with some changes.

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  • on November 17, 2009

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    easy to prepare and the entire family enjoyed it

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  • on January 28, 2009

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    My husband and I both love pecans, so I decided to give this recipe a try. We loved it! It's different, but really good. I used a little less butter, a little more ground pecans. I added the extra ground pecans to the chicken after placing the chicken in the baking dish. I used Tyson chicken breasts from the freezer section. I did not use any whole pecans, only ground pecans. Made a wonderful crust. I did not use any sesame seeds or grapes, because I did not have them on hand. The chicken was moist and the crust was flavorful. It was not greasy at all. Not sure why it got such bad reviews. We really liked it.

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  • on December 14, 2008

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    I thought this dish looked disgusting and it tasted okay I mean I had the grapes which made it better but without them it would've been disgusting. Then i tried it with maple syrup and it got better but the outer coating was blah and had no flavor what so ever. I liked Paula but this was just one of those recipes that wasn't that great

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