Mary's Pecan Crusted Chicken Recipe -
Mary's Pecan Crusted Chicken Recipe
  • READY IN 30 mins

Mary's Pecan Crusted Chicken

Recipe by  

"Tired of plain old chicken, I put this together from ingredients I had on hand. With some say... garlic mashed potatoes, cranberry relish and a big salad... you can't miss. Enjoy !!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. In a small bowl, mix the eggs with the milk. Put aside.
  2. In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
  3. Dip the chicken in the egg mix, and press in the pecan mix.
  4. Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2006

Yum, yum, yum! This was just great! I made it awhile ago and forgot about it, just came across the recipe again today while looking for something to do with boneless chicken breast (getting so bored with chicken). I remember having a little bit of a hard time getting the coating to stay on the chicken while cooking, it kind of falls of when you turn it. I think I may make it as chicken strips tonight and put a little more oil in the pan so I dont have to turn it as much. Be careful with your heat! Needs to be hot enough to fry, but low enough not to burn your pecans. Be sure to flatten the chicken or you'll need to cook too long and your pecans will burn. Will serve it tonight with a spinach salad and basmati rice.

Most Helpful Critical Review
Sep 28, 2005

I love pecans and cinnamon sugar so I expected this recipe to be delicious. However I was pretty disapointed. Although the chicken was pretty moist the crust didn't come out very flavorful at all, despite my following the recipe to a "T." I used it to top a salad of fresh greens, apples, onions and goat cheese, drizzled in raspberry kiwi vinigrette. This improved on the chicken since texturally it was still good. However I'm not sure I'd make this again, even with tweaks.


89 Ratings

Mar 17, 2010

After reading the reviews I made a couple of modifications. Sugar in the crust maybe the cause of all the 'burning' combined with high heat. First I pounded out the chicken into thin 1/2 inch pieces. I used 'ground' not chopped pecans for a crust that stuck when coated. Just grind pecans in food processor. I added 1/4tsp ground ginger and eliminated the sugar. I also just brown the chickens on both sides in a med-high pan then finish chicken off in a 350 degrees F oven for about 15-20 min (depending on thickness of chicken). For a finish I made a Honey-Dijon glaze...yummy. 1/2 cup chicken broth, 3 tbsp honey, 2 tbsp Dijon mustard and 1 tsp fresh ground ginger. Combine in sauce pan and bring to boil, continue on med-high heat until mixture has reduced by 1/2. Spoon lightly over chicken prior to will thicken as it cools so make ahead if you like a thicker sauce.

Jun 23, 2003

Just made this dish last night… It rocked! Not only did it taste wonderful, but also the cinnamon in the mix made it smell delightful as it cooked. The only tip I have is to defiantly head the suggestion of not letting your pecans burn… and they will burn quick if you are not careful. I used chicken tenders rather than the full breast and turned them often to avoid burning. I’ll make this dish again but for now, I can’t wait until lunch to eat the leftovers (only possible because I made a lot)!!

Jun 23, 2003

I've made this twice and I cut down on the cinnamon and liked it better. Overall - a nice chicken variation!

Jan 17, 2005

My many thanks to Mary for her Pecan Crusted Chicken recipe. I cooked it for dinner tonight and my husband and I both loved it. I fried it in a covered frying pan, and it browned just right. The pecans stayed on the chicken and there was no burning. I will definitely be using this recipe again. I did eliminate the cinnamon and sugar.

Jun 23, 2003

This is a cool was really quick and easy to make. I substituted almonds for pecans, and it was just as yummy!

Jun 23, 2003

This recipe was FANTASTIC! Simple and easy. My advice though is to make sure your chicken is not too thick because it cooks quickly.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Mango Chicken Piccata

What's cooking in Humble, Texas? Sara's tangy chicken piccata.

Spicy Avocado Chicken

Pan-fried chicken topped with a fresh avocado and red onion salsa.

Tender Pan-Fried Chicken Breasts

They go from stovetop to oven, and come out super moist and tender.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States