![]() ![]() ![]() Keep the temperature on medium and watch for over-browning, flipping when needed. They will absorb the oil, so you need to make sure you start with enough. All the crumbs and nuts need to come in contact with the oil in order to brown properly. If you’re cooking the crusted chicken on the stovetop, don’t skimp on the amount of oil needed. You can also cook them all the way through and then re-heat them in the air fryer or in the oven, but they are more enjoyable straight out of the pan. That will shorten your prep time and you can cook them to order when you’re ready. If you want to make these pecan crusted chicken breasts ahead of time, you can stop right after you coat the chicken breasts and pop them into the refrigerator, covered. It’s also important to season both the flour and the breadcrumb topping, but you can learn all the tricks to breading and dredging here. It is always the flour that comes first, then the eggs, then the breadcrumb topping. (Say that three times quickly!) Many of us think we need to start by dipping the chicken in the eggs first, but that’s not the first step. I can still remember what I didn’t know about dredging and breading before I knew how to bread and dredge. The honey mustard sauce couldn’t be easier to stir together (honestly!) and adds a little heat and sweet to the salty nut coating. ![]() It’s crunchy, tasty and takes under 30 minutes, start to finish. You can have just that with this pecan crusted chicken breast. There are days when we all want an easy chicken dinner to put on the table. ![]()
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