Best Pecan Chicken Strips With Bourbon Dipping Sauce Recipes

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PECAN CHICKEN WITH BOURBON SAUCE



Pecan Chicken With Bourbon Sauce image

This is a restaurant recipe that I modified slightly. The bourbon sauce is wonderful, either pooled beneath the chicken and/or drizzled over the top. This recipe makes a lot of sauce. You can save some of the extra sauce for use later or drizzle the sauce over your veggies! Great pecan taste and crunch. Make sure you adjust your heat, while cooking the chicken, so the pecan coating does not burn. Don't skip the green onion to sprinkle over the finished product, it is part of the whole taste sensation! This recipe works for a weekly night dinner or even for company. Enjoy!

Provided by LifeIsGood

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup pecans, finely chopped (make sure the pieces are small)
1/2 cup seasoned dry bread crumb
2 eggs
1 tablespoon water
4 boneless skinless chicken breast halves
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup Dijon mustard
1/4 cup dark brown sugar (make sure you use dark)
2 tablespoons bourbon whiskey
2 tablespoons low sodium soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onion

Steps:

  • Mix together the pecans and bread crumbs, on a plate.
  • Beat the eggs and water in a pie plate.
  • Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
  • Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
  • Dip the chicken breasts, both sides, into the eggs.
  • Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
  • Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
  • Meanwhile, in a small saucepan, whisk together the dijon mustard, dark brown sugar, bourbon, soy sauce and worcestershire sauce until smooth.
  • Bring to a simmer over medium-low heat, then remove from the burner and whisk in the 3/4 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
  • Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
  • You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!

PECAN CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Pecan Crusted Chicken Tenders with Honey Mustard Sauce image

A gourmet twist on chicken tenders that appeals to kids and adults alike.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 4-6

Number Of Ingredients 12

1¼ cups pecans
1¼ cups panko bread crumbs
2¼ teaspoons salt, divided
1 tablespoon sugar
Heaping ¼ teaspoon cayenne pepper
2 pounds chicken tenderloins
2 eggs
½ cup all purpose flour
Vegetable oil, for cooking
½ cup mayonnaise, best quality such as Hellmann's
½ cup whole grain mustard
¼ cup honey

Steps:

  • Place the pecans in the bowl of a food processor and pulse until finely chopped (go easy -- you don't want a paste). Add the panko, 1¼ teaspoon salt, sugar and cayenne pepper and pulse a few more times to combine. The panko should be broken down slightly but not finely ground.
  • Set up three large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish. Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line.
  • Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time: dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere. Try to use one hand for the dry breading (the flour and pecan/panko mixture) and one hand for the wet (the eggs) -- otherwise, your hands will end up a mess. Place the breaded tender on the prepared baking sheet and repeat with remaining tenders.
  • Heat about ⅛-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels (this is for the finished tenders - the paper towels will absorb any excess oil).
  • When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown. Using tongs, flip the tenders and cook until the second side is also golden, 1-2 minutes Adjust the heat as necessary so the tenders don't burn. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders.
  • Make the sauce by combining the mayonnaise, mustard and honey in a small bowl. Serve alongside chicken tenders.
  • Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

Nutrition Facts :

BOURBON PECAN CHICKEN



Bourbon Pecan Chicken image

Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!

Provided by PGRAFF

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 8

Number Of Ingredients 11

½ cup finely chopped pecans
½ cup dry bread crumbs
8 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 ⅔ tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup sliced green onions

Steps:

  • Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
  • In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
  • Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g

SESAME-PECAN CHICKEN STRIPS



Sesame-Pecan Chicken Strips image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/4 cup dijon mustard
1/3 cup peach preserves
1/2 teaspoon chopped fresh thyme
Kosher salt
2 large egg whites
1 cup breadcrumbs (preferably panko)
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 teaspoon paprika
1 cup vegetable or peanut oil
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips

Steps:

  • Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl. Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.

Nutrition Facts : Calories 528, Fat 29 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 903 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 40 grams

PECAN CHICKEN STRIPS WITH BOURBON DIPPING SAUCE



Pecan Chicken Strips With Bourbon Dipping Sauce image

I had this appetizer at a potluck last evening and thought they were great. Recipe is courtesy of the hostess, Diane. I think it will be easier to use the chicken tenderloins (tenders) from the grocery to make these and make a pretty presentation.

Provided by Sassy in da South

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups Bourbon
1 cup light corn syrup
1/2 cup molasses
2 eggs
2 cups milk
2 cups pecan halves
3 cups flour, divided
salt, to taste
pepper, to taste
4 (7 ounce) chicken breasts
4 ounces clarified butter

Steps:

  • For Bourbon Sauce:.
  • In a large pot, reduce the bourbon by 1/3. Add corn syrup and molasses; cook for five minutes.
  • For Chicken:.
  • Preheat oven to 375 degrees.
  • Beat the eggs and milk together in a large bowl.
  • Place pecans and 2 cups flour in food processor.
  • Blend until pecans are finely chopped. Season chicken breasts with salt and pepper. Dredge chicken in remaining flour, dip in egg wash and then dredge in pecan flour. Make sure the chicken is completely coated.
  • Place a large oven-proof skillet on medium to high heat.
  • Heat clarified butter and place the 4 chicken breasts in skillet.
  • Cook chicken only one side for a few minutes, turning them once they are golden brown.
  • Place skillet in oven and bake for about 8-10 minutes.
  • Slice chicken on the diagonal into ½ inch-wide strips.
  • Serve with bourbon dipping sauce.

HONEY PECAN CHICKEN STRIPS



Honey Pecan Chicken Strips image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds chicken tenderloins
1/2 cup buttermilk
2 dashes hot sauce
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
2 teaspoons seasoning salt
Vegetable oil, for frying
3/4 cup honey
3 tablespoons salted butter
1 tablespoon chopped fresh parsley

Steps:

  • Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
  • In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
  • Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
  • Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
  • Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
  • Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
  • Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

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