Cooking Wright

Honey-Pecan Crusted Chicken


Prep:16 minutes Cook: 45 minutes

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


1. Preheat oven to 400.

2. Sprinkle salt and pepper evenly over chicken. Combine honey, mustard, paprika, and garlic powder in a small bowl. Combine cornflakes and pecans in a shallow dish. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

3. Place chicken on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray; bake at 400 for 40-45 minutes or until done. Yield: 8 servings.

Calories:336 (27% from fat); Fat 10g (sat 1.6g, mono 4.4g, poly 2.5g); Protein 36.5g; Carb 23.5g; Fiber 0.7g; Chol 109mg; Iron 2.6mg; Sodium 482mg; Calc 22mg

This is definitely on the sweet side so if you want it to taste more like fried chicken I guess less honey and more mustard might do the trick? It is very yummy as is though – the coating is nice and crunchy. Some people on the Cooking Light website suggested using Honey Bunches of Oats for the topping which I haven’t tried because it has partially hydrogenated oil in it.

Back to all Poultry recipes