Reviewed: Feb. 3, 2012

An absolute favorite, but instead of stove top frying the entire time, I baked it at 375 for 20 minutes to finish it up for fear of turning the crust too dark. Also I made sure to generously salt it after to give it that salty sweet touch...WOW!

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Reviewer:

taracooper6

Cooking Level: Expert

Reviewed: Jan. 24, 2012

I liked this recipe, good flavor. I baked chicken on rack until thoroughly cooked, then placed in skillet with cooking spray to crisp it more. Served with cornbread. Next time I might used salted pecans to give it more a sweet n salty flavor. You do need to chop nuts finely in processor, sticks fine.

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Reviewer:

cam

Cooking Level: Intermediate

Reviewed: Jan. 20, 2012

Tasty breading and a nice change of pace for breaded chicken, however, I had a super difficult time actually keeping the breading on the chicken hence only 4 stars! I am just a beginner, so I will heed suggestions on how to get the topping to stick and definitely try again. Once that's taken care of its a 5 star, super easy dish all the way!

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Reviewer:

df.thomas

Reviewed: Jan. 4, 2012

I love this dish. It has such great flavor and is a much healthier and tasty alternative to fried chicken. I changed the recipe up a bit, however, and used eggs and maple syrup to coat the chicken first. I also used Pecan Meal (ground pecans) instead of whole nuts and it stuck so well that I had no use of the flour! I used basil, salt, and pepper for seasoning, and I broiled it first then quickly fried it for taste.

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Reviewer:

AshtonB

Reviewed: Dec. 13, 2011

I thought this recipe was great! I used the pancake syrup I had, and it was fine. Medium heat should be on the lower side and I blended the pecans in my coffee grinder and added a little garlic powder. When it was brown enough, I put in 350 degree oven for a few more minutes. For good health, I sprinkled a few chia seeds on top and some ground flax seeds. Easy does it on the seeds!

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Reviewer:

Penny123

Reviewed: Oct. 28, 2011

Yummy

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Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Oct. 25, 2011

I have made this twice now and the trick is too blend the four, pecans, and salt in a food processor. The pecans get coated perfectly in the flour and the nuts stay on the chicken much more than chopping the pecans and mixing them by had later. Otherwise the recipe is amazing and my entire family loves it

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Reviewer:

Jaydene

Reviewed: Oct. 17, 2011

So good. Maybe next time I will try baking method to see if I can't cut down some of the calories.

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Reviewer:

shaunna

Reviewed: Oct. 3, 2011

I used agave instead of maple syrup because my DH and I are both diabetic and I was concerned that trying to use sugar free maple syrup would result in off-flavors from the artificial sweeteners used. I used plain dried breadcrumbs in place of the flour and finely chipped the pecans in the food processor. It turned out perfectly.

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