Recipes/Pecan Chicken

Pecan Chicken
KCTS 9 Cooks Dinner

Presented by: Chef Thomas Clay, from The Cabbage Patch Restaurant, Snohomish

serves 4


  • 4 6-ounce skinless chicken breast halves
  • 1 egg
  • 1/4 cup milk
  • 1 cup panko bread crumbs
  • 1 cup pecans, finely chopped, plus extra for garnish
  • 1 cup flour
  • 1/4 cup vegetable oil (corn, peanut, or olive oil)
  • chopped parsley for garnish

Ingredients for Honey Mustard Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup stone ground mustard
  • 1 tablespoon whole milk
  • 1 tablespoon sweet rice wine vinegar
  • 2 tablespoons honey


For honey mustard sauce, place all ingredients for the sauce in a cold saucepan in order, stirring to combine. Heat to medium; do not boil, or sauce will separate. When warm, about 150 degrees, remove from heat.

Trim chicken breasts. Place in a thick plastic bag and pound out lightly to an even thickness, skin side down at first.

Combine panko and pecans in an 8-inch square baking pan or a pie plate and mix together well. In a separate pie plate or bowl, whisk egg and milk together to make an egg wash. Place flour in a separate medium bowl.

Dredge chicken in the flour first, then dip thoroughly in the egg wash, and finish with the panko-pecan coating. Press chicken down on both sides to cover completely.

Heat oil to medium in a large (12 inch) frying pan. When oil is at 160 degrees (water drops should pop), add prepared chicken and cook for 4 to 5 minutes on each side, until coating is mahogany brown.

When chicken is ready, place on plates and top with honey mustard sauce. Garnish with a sprinkle of chopped pecans and parsley. Serve with mashed potatoes and steamed vegetables.


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I made this tonight and it was a hit!

I didn't pound the chicken breasts. I omitted the panko and used all pecans (which I've done with other recipes) and baked instead of sauteed it-- 400 for 30 minutes (cover with foil if the nuts start to burn).

I also omitted the milk from the sauce (just didn't need it) and added a dash of hot sauce.


did not like the sauce


If using skinless chicken breasts, wouldn't it be impossible to pound the chicken "skin side down at first"?


Hi Guest,

I suppose it was written this way because "skin side down" is more meaningful than "outside down." Hope this helps.

KCTS 9 Staff


Is it possible to bake the chicken rather than frying it? If so, what temperature and for how long? Thanks.


You probably could, but the pecan crust just would not be the same! No even browning and delicious crispiness! Worth the caloris, but if you want to try baking, I would suggest a 350-degree oven for 45 to 50 minutes, or until chicken is no longer pink inside.


Wouldn't baking chicken breast that's boneless and skinless for 45-50 min too long? I thought it's 30-35 min for bone-in and skin on and 20-25 min for boneless, skinless.


160 degrees? Is that degrees C? that isn't even simmer in F.


Hi Kay-Ellen,

That is degrees Fahrenheit. Boiling oil would be quite dangerous. I don't recommend it.

KCTS 9 Staff


This chicken recipe is just delicious and easy! It has, with the honey mustard sauce, a wonderful balance of crunchy and zippy that makes it all so tasty! I made it for a friend who just lost her mother. She told all of our Book Club about it and so I'm serving it again for them.

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