Pecan Oven Fried Chicken
Crispy oven-fried chicken coated with chopped pecans and seasoned flour, baked to perfection for a flavorful, crunchy meal ideal for family dinners or special occasions.
Ingredients
Instructions
- Combine the chopped pecans, flour, salt, and paprika; stir well.
- Dip the chicken pieces in evaporated milk, then dredge in the pecan mixture.
- Place the coated chicken in a 13 x 9 x 2-inch baking dish.
- Pour melted butter over the chicken.
- Bake in a preheated oven at 375°F (190°C) for 1 hour or until cooked through and golden brown.
Tips & Substitutions
For a crunchier coating, consider toasting the pecans lightly before chopping them. If you need a gluten-free option, you can substitute the all-purpose flour with almond flour or a gluten-free flour blend. Adjust the spices to your taste; adding garlic powder or cayenne can enhance the flavor profile, similar to what you'd find in American recipes.
Serving Suggestions
Serve the pecan oven fried chicken alongside coleslaw or a fresh garden salad for a balanced meal. It pairs beautifully with mashed potatoes or corn on the cob. For a delightful twist, consider adding a side of Cashew Deviled Eggs to elevate your dinner spread.
Storage & Reheating
Leftover pecan oven fried chicken should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through, ensuring the coating stays crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Oven Fried Chicken contains roughly 581 calories, with 8g protein, 30g carbohydrates, and 51g fat. It is an excellent source of vitamin A (46% of the Daily Value), dietary fiber (36% of the Daily Value), and iron (31% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1178mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of a whole fryer?
Yes, you can use chicken breasts or any preferred cuts. Adjust the cooking time accordingly, as breasts may cook faster than the whole fryer. Always check for an internal temperature of 165°F (75°C) to ensure they are fully cooked.
How can I make this dish spicier?
To add heat, incorporate cayenne pepper or red pepper flakes into the pecan mixture. You can also marinate the chicken in a spicy sauce or add hot sauce to the evaporated milk before dipping for an extra kick.
Is there a way to make this recipe healthier?
You can use skinless chicken pieces to reduce fat content and substitute butter with a healthier oil, like olive oil. Additionally, bake on a cooling rack placed over the baking dish to allow excess fat to drain away while cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).