Oven-fried Chicken Breasts with Pecan Crust Recipe

Name: Oven-fried Chicken Breasts with Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup coarse salt; 2 tablespoons sugar; 1 tablespoon sweet Hungarian paprika; 4 cloves garlic, smashed; 2 bay leaves, preferably fresh; 4 cups buttermilk; 4 to 6 (8-ounce) boneless, skinless chicken breasts; 1/2 cup fresh or panko (Japanese) breadcrumbs; 3/4 cup finely chopped pecans; 2 tablespoons canola oil; 2 large eggs; 2 tablespoons Dijon mustard; 1 teaspoon chopped fresh thyme leaves; Freshly ground black pepper; Vidalia Honey Mustard Dressing (page 284), for accompaniment

Servings: persons

1/4 cup coarse salt
2 tablespoons sugar
1 tablespoon sweet Hungarian paprika
4 cloves garlic, smashed
2 bay leaves, preferably fresh
4 cups buttermilk
4 to 6 (8-ounce) boneless, skinless chicken breasts
1/2 cup fresh or panko (Japanese) breadcrumbs
3/4 cup finely chopped pecans
2 tablespoons canola oil
2 large eggs
2 tablespoons Dijon mustard
1 teaspoon chopped fresh thyme leaves
Freshly ground black pepper
Vidalia Honey Mustard Dressing (page 284), for accompaniment

1
Preheat the oven to 350F.
2
Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil.
3
To make the brine, combine the salt, sugar, paprika, garlic, and bay leaves in a large nonreactive container.
4
Add the buttermilk and stir until the salt is completely dissolved.
5
Immerse the chicken breasts in the brine and marinate at room temperature for 30 minutes.
6
(Do not brine any longer or refrigerate, or the chicken will be too salty.)
7
Meanwhile, combine the panko and pecans in a shallow dish.
8
Add the oil and toss well to coat.
9
In a second shallow dish, combine the eggs, mustard, and thyme.
10
Season both mixtures with pepper.
11
Working with one piece at a time, remove the chicken from the brine and shake off any excess liquid.
12
Dip the chicken into the egg mixture, coating both sides.
13
Place the breasts in the breadcrumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn the chicken over and repeat the process.
14
Gently shake off any excess crumbs.
15
Place the coated breasts on the rack set on the baking sheet.
16
Bake until the chicken is golden brown and the juices run clear, 20 to 25 minutes.
17
Serve each breast with a spoonful of dressing.

2166

kcal

Calories

216

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup coarse salt, 2 tablespoons sugar, 1 tablespoon sweet Hungarian paprika, 4 cloves garlic, smashed, and more.

Yes, Oven-fried Chicken Breasts with Pecan Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-fried Chicken Breasts with Pecan Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions