Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 400°. Place cornflakes, parsley, salt, garlic powder and pepper in a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl. Dip chicken in milk, then roll in crumb mixture to coat., Place on a greased baking sheet; spritz chicken with cooking spray. Bake 12-16 minutes or until chicken is no longer pink, turning once halfway through cooking.
Time 45m Yield 4 servings Number Of Ingredients 17 Steps:
For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl. For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray. Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl. Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper. Whisk the eggs in another shallow bowl. Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan. Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap). Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish. Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely). Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don’t overcook, you don’t want it to dry out.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
In a small bowl, mix the eggs with the milk. Put aside. In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper. Dip the chicken in the egg mix, and press in the pecan mix. Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don’t burn. Place on paper towel to drain.
Time 25m Yield 4 servings. Number Of Ingredients 15 Steps:
In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.
Time 1h Yield 6 serving(s) Number Of Ingredients 10 Steps:
PREHEAT oven to 400°E Toss chicken legs with egg to coat. COMBINE cornflakes, pecans, sugar, salt, onion powder and pepper in large resealable plastic food storage bag. Add chicken legs two at a time; shake to coat. PLACE chicken on foil-lined baking sheet; drizzle with melted butter. Bake 40 to 45 minutes or until tender.
