Pecan Crusted Chicken with Honey Mustard Aioli
This pecan crusted chicken with honey mustard aioli is a great weeknight meal. It’s delicious, healthy and easy to make.
What I love about pecan crusted chicken
A few years ago, I made a pecan crusted salmon that was amazing. It’s one of my most popular recipes right now – I’m thinking that has something to do with Lent, but I’ll never really know – despite the fact that the photography is sub-standard. I’m talking back before I learned how to use a big girl camera and way before I learned how to stage a food scene. So when I saw a recipe for Georgia-style pecan crusted chicken in my Weight Watchers cookbook, I knew I would love it. Of course, it would take Marc some convincing, since he swears he hates nuts, but I made it anyway.
It turned out so, so. The flavor was there, but it was the drabbest shade of gray I have ever seen. And, I like the color gray. Both of the rooms I’ve painted in our house so far have ended up gray. But, who wants to eat gray stuff. Ok, maybe Lumière does, but he’s a magical French candlestick. So I decided to try it again without the original recipe.
I honestly don’t know what made the difference, but it worked. I got nice, crispy brown chicken and I made a sweet, tangy honey mustard aioli to go with it. It was so worth taking the extra time to try the recipe again.
Here’s what you’ll need to make it
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How to make the pecan crusted chicken
Make the crust. Combine the pecan, cornmeal, cornstarch, thyme, paprika, salt & pepper and process until you get a nice fine crumb consistency. Place into a shallow bowl for coating the chicken.
Coat the chicken. Dip each side of the chicken into the crumb mixture, making sure to fully coat the chicken. Set aside.
Fry the chicken. Heat canola oil to medium-high, in a large skillet. Fry the chicken until golden brown on both sides and chicken. You want to make sure your chicken has reached an internal temperature of 165˚F, this should take about 4 – 5 minutes per side.
How to make the honey mustard aioli
Whisk ingredients together. Add all aioli ingredients to a small mixing bowl and whisk well.
More dairy free chicken recipes you will love
- Lemon rosemary broiled chicken breast
- Tequila lime chicken with corn salsa
- Stuffed spinach artichoke chicken
- Chicken marinara
Other chicken recipes you should try
- Buffalo chicken chili
- Chicken and dumplings soup
- Chicken and chorizo risotto
- Chicken salad with grapes and almonds
Pecan Crusted Chicken with Honey Mustard Aioli
This pecan crusted chicken with honey mustard aioli is a great weeknight meal. It’s delicious, healthy and easy to make.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
For the aioli:
- 1/2 cup mayo
- 1 teaspoon lemon juice
- 3 tablespoons honey dijon mustard (or 1 tablespoon honey + 2 tablespoons dijon)
- 2 garlic cloves, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For the chicken:
- 1/2 cup pecan pieces
- 1/4 cup cornmeal
- 2 tablespoons cornstarch
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 4 boneless, skinless chicken breasts, pounded to 1/2″ thin
- 3 – 4 tablespoons canola oil, for frying
Instructions
For the aioli:
- In a small bowl, mix together ingredients until smooth. Refrigerate until ready to use.
For the chicken:
- In a food processor, combine the pecan, cornmeal, cornstarch, thyme, paprika, salt & pepper. Process until a pieces have become a fine crumb. Transfer to a bowl or plate.
- Dip chicken into crumbs to coat both sides. Set aside.
- In a large skillet, heat canola oil to medium-high. Fry chicken until golden brown on both sides and chicken has reached an internal temperature of 165˚F, about 4 – 5 minutes per side.
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Published: March 9, 2016. Updated: March 8, 2022.
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