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February 26, 2014

The Tasty Table - Pecan Crusted Chicken

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Original Air Date: February 26, 2014

Chefs and cooks will agree that using fresh ingredients in your meals adds to the taste. This month, Chef Walter Wright prepares a chicken dish featuring a particular nut that is easily found here in north Florida and south Georgia….


Pecan Crusted Chicken


  • 4 Skinless, boneless chicken breast, 6-8 oz each
  • 2 cups All Purpose Flour
  • 1 cup Egg wash
  • 3½ cups Pecans (medium)
  • Salt & Pepper To Taste
  • Canola Oil As needed


  1. Wash and dry off chicken breast then lightly pound each one evenly until it is ¼ in or ½ inch thick. If it is thicker it will take longer to cook.
  2. In a food processer add pecans and pulse until the majority of the pecans are less than a ¼ inch in size (pea size). Remove pecans from the food processer.
  3. Season the All Purpose Flour with salt and pepper. Then dredge chicken in flour, shaking off any extra.
  4. Next, dip chicken in egg wash and then into chopped pecans. Be sure to pack in the pecans so that it sticks to the chicken breast.
  5. In a hot, shallow fry pan, add enough oil to come up halfway on the chicken breast. Heat oil to a temperature around 325 degrees. When the oil is ready, place the chicken in the pan and cook until golden brown; then turn chicken over and cook the other side in the oil. Once the chicken reaches an internal temperature of 165 degrees it is finished.


  • Side note: If the oil is too hot and the pecan coating turns golden brown or darker too fast you may remove the chicken from the oil and finish cooking in the oven at 350 degrees (325 degrees for thicker breasts) until the chicken is fully cooked / reaches an internal temperature of 165 degrees.


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