Honey Pecan Crusted Chicken
A lighter version of pecan chicken baked with cornflakes and pecans dredged in a yummy honey sauce to make the topping stick while baking. Honey bakes into the chicken to add flavor and keep moist.
Ingredients
- ¼ tsp salt
- ¼ tsp pepper
- 4 (6 oz) skinned chicken breast halves
- 8 (4 oz) chicken drumsticks, skinned
- ¼ cup honey
- 2 tbsp Dijon mustard
- ¾ tsp paprika
- ⅛ tsp garlic powder
- 1 ¼ cups finely crushed cornflakes
- ½ cup finely chopped pecans
- Cooking Spray
Instructions
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Preheat oven to 400 F.
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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 cornflakes mixture.
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Place chicken on a large baking sheet coated with cooking spray. Lightly spray chicken with cooking spray; bake at 400 F for 40 to 45 minutes or until done.
Recipe Notes
I use boneless skinless chicken breasts cut in half (or three pieces if larger). I don’t spray the chicken with the cooking spray before cooking, I forgot to do this the first time I made it and the chicken came out great without it, so now I skip that step. I measure 5 cups of cornflakes cereal out of the box, and then crush it in a large storage baggie. I stole the measurement hint 5 cups cereal = 1 ½ cups crushed from the cereal box.