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Pecan Crusted Southern Fried Chicken Recipe

Pecan Crusted Southern Fried Chicken

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: Food to Go

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on March 31, 2007

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    I love this dish because it has pecans. It turned out great. The reaso it got 4 stars is because it took longer to cook than 6 min. but it was still a hit in my house.

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  • on January 13, 2007

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    I made this for a summer party. Everyone raved about this chicken. It was the best fried chicken that I have ever had it was AWESOME easy also. Thanks a million! Kathy

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  • on November 13, 2006

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    I made this with the garlic smashed potatoes and green beans with almonds.. this was a hit with us and our dinner guests.

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  • on October 26, 2006

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    I used chicken breast instead of chicken on the bone. It still came out great. My kids loved it!

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  • on August 17, 2006

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    This is so easy and a great twist on Chicken.....you can do this with boneless/skinless chicken breasts and thighs too. The chicken comes out very moisty and very tasty!!

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  • on July 25, 2006

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    I'm a huge fried chicken fan (born and raised in the south! and have tried many different kinds. This recipe has become one of my favorites! Spicy and delicious! I highly recommend it.

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  • on June 24, 2006

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    I had to modify this recipe a little since my father couldn't find the thyme or cayenne powder in our local oriental store. He also managed to get the wrong nuts (he got cashews, so I don't know how dramatically that changed the recipe.

    However, following all the directions, it was an overall good recipe. I think it was inaccurate, because I needed more than 6 minutes each side to fully cook the chicken (the first batch had a lot of red in it I also cut a lot of the salt that the recipe called for, and it still turned out pretty good (used one tblsp. of salt instead of two.

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  • on April 09, 2006

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    Instead of using actual chicken pieces, I used chicken breast and cut it into strips. It worked ok, but the chicken was dry. If I were to make this recipe again, I would use actual chicken pieces. However I did like the nutty taste of the crust. But my family was looking for something to dip the chicken into or a sauce to spread over it.

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  • on April 06, 2006

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    Wow thats all I can say... The chicken
    turned out great... But I must say that I added hot sauce to the egg wash for extra flavor.....

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  • on December 31, 2005

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    First time I made this I followed the directions and it got a lukewarm response. Second time I only used a little flour, just enough to hold the pecans together, and added a little cajun seasoning. It was a great hit. Very crunchy, delicious "crust", chicken was unbelievably tender. I used an old salad shooter with the shredder attachment to grind the pecans.

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