Honey-Pecan Crusted Chicken

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.

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 30%
  • Fat: 8.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.6g
  • Protein: 25g
  • Carbohydrate: 21.4g
  • Fiber: 0.5g
  • Cholesterol: 71mg
  • Iron: 2mg
  • Sodium: 416mg
  • Calcium: 15mg

Ingredients

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (6-ounce) skinned chicken breast halves
  • 8 (4-ounce) chicken drumsticks, skinned
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1 1/4 cups finely crushed cornflakes (about 4 cups uncrushed cereal)
  • 1/2 cup finely chopped pecans
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Honey-Pecan Crusted Chicken Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy