Pecan Crusted Chicken with Honey Dijon Sauce
Suggested Pairing: Pairs best with a California Sauvignon Blanc.
Preheat oven to 375. Line a baking sheet with foil and place a wire cooling rack on top, then spray with nonstick spray.
- 2 cups pecans
- ½- 1 cup All-purpose flour as needed
- 4 boneless skinless chicken thighs
2 large eggs
- Kosher salt
- 3 Tbsp hot sauce (I used Texas Pete)
- Fresh ground black pepper
- 3 Tbsp Dijon mustard
Chop pecans or run through a food processor to consistency of coarse bread crumbs. Season chicken on both sides with salt and pepper. Add the flour to a shallow dish. Whisk the eggs, hot sauce, and Dijon in a second shallow dish. Mix the pecans with 1 tsp salt and ½ tsp black 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 coating well on both sides. Place chicken on the wire rack and bake until cooked through. 20-25 minutes
*Cook’s Tip* Using a wire rack over a baking sheet acts as an air fryer and helps the chicken get a crispier crust
While chicken is cooking mix honey Dijon sauce.
- ¼ cup local honey
- ¼ cup mayo
- ¼ cup Dijon mustard
- 1 TBSP white wine vinegar
¼ tsp cayenne
Mix all ingredients and serve over chicken. Serve with your favorite starch and vegetable.