Pecan-crusted chicken strips
2 large chicken breasts (less than 2lbs total)
1 cup pecan meal (you can crush pecan halves in the blender or food
processor if you don't have meal; process until coarse crumbs)
3 tablespoons cornstarch or potato starch
1 teaspoon paprika
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon finely chopped fresh parsley
pinch black pepper
2 tablespoons water
3 tablespoons vegetable oil (+ as needed)
Pound chicken breasts until less than 1" thick and cut into strips. Pat dry with paper towels.
Heat vegetable oil in large skillet over medium heat
Whisk egg and water together in a bowl
Mix other ingredients thoroughly in a separate bowl to make pecan
coating, making sure starch is evenly mixed in and there are no lumps
Dip each strip of chicken in the egg/water mixture, then immediately dredge in pecan coating.
Place coated strips in heated skilled.
Cook for approximately 5 minutes, then flip and cook for an additional 6 minutes.
If making multiple batches, scrape debris out of skillet and refresh oil between batches.
Excellent for a salad topping or alone with dipping sauces.
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