You would expect Southern fried chicken to be served with lots of calories and fat. Not our version, though--we baked the chicken instead of frying it, and we gave it a crisp, greaseless crust made from crushed cornflakes and chopped pecans.
Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.
Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400° for 40 minutes or until done.
I have made this receipe for several years with just skinless chicken breast. I pound it to make them the same size to cook evenly. My family loves it and it is one dish that they will all eat. I also tried it with Panko instead of the cornflakes crumbs. Everyone that I serve it to loves it.
I liked this, I did, but it had a couple of issues for me. I didn't use the pecans because I didn't want them, but did everything else pretty much as directed. My b/s chicken breasts were about 12 ounces each, so I pounded them to about 1 inch thickness and baked them for 20 minutes at 400 degrees. The bottoms were soggy city, but the top was great. I think next time I'll pound the breasts really thin and try pan frying them instead of baking, then topping with a honey mustard curry sauce. As written it's a pretty solid recipe, but it could be fantastic, so I'll keep working on it.
This chicken is so good! The honey coating under the cornflake/pecan breading really adds something to it. My husband really liked it and is already asking for it again for dinner. I served it with honey mustard sauce for dipping as well (just stir up equal parts honey and dijon mustard.)
We love this recipe! It's so fast and easy - great for a busy week night meal! Good with chicken tenders too (and even faster ~ 20 min). I usually make a second batch of sauce to serve with chicken & omit pecans (husband not fond of them). Also started using panko breadcrumbs (awesome!) instead of cornflakes since the giant boxes of cornflakes are a pain to store. Great recipe! Love it!
I really enjoyed this dish, not only because of the taste, but also because it is very easy to make. The sauce for the chicken is delicious and the baked pecans add a very nice crunch. I will definitely make this again!