Pecan Crusted Chicken Fritters
This quick recipe for pecan crusted chicken can be used for nearly any coated chicken. It is so simple I can barely call it a recipe. I use this condensed version of the standard breading procedure because it is fast, and I think it actually adheres better. This procedure will work great with half chicken breasts, boneless thighs, or even fish. I especially like it for salmon. And you can use a different nut for alternate applications such as peanuts for a great peanut chicken satay. I pair this with my Grilled Peach and Spinach Salad, but its uses are limitless!
- 1.5 pound chicken breast, cut in strips (or chicken tenders)
- 1 cup finely chopped pecans
- 1/2 cup flour
- 1/4 teaspoon salt
- 1 pinch ground pepper
- 1 whole egg
Season flour with salt and pepper and toss chicken strips in flour.
Add egg to chicken and mix with your hand to evenly coat chicken with flour and egg mixture.
Place chopped nuts in a shallow pan or plate.
Lay chicken strips on top of nuts and turn to coat evenly with nuts.
Heat oil on medium high heat in a saute' pan.
Shallow fry chicken strips until lightly browned on both sides.
Remove chicken strips to a parchment lined sheet pan.
Cook in 350 degree oven until chicken reaches an internal temperature of 165 degrees.