Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
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The Kitchen
Spicy Pecan Crusted Chicken Thighs
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 861
- Total Fat
- 72 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 37 g
- Cholesterol
- 227 mg
- Sodium
- 787 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 861
- Total Fat
- 72 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 37 g
- Cholesterol
- 227 mg
- Sodium
- 787 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
- Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
- Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.
