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Honey-Pecan Crusted Chicken

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.

Cooking Light JULY 1997

  • Yield: 8 servings

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

Preheat oven to 400°.

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.

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
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Honey-Pecan Crusted Chicken recipe

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