These pecan crusted chicken thighs have a flavorful crunchy coating that is naturally low carb and gluten free.
Crushed pecans make the perfect coating for chicken as they have such amazing flavor, especially paired with tangy dijon mustard. These pecan crusted chicken thighs are amazing dipped in a creamy honey mustard sauce.
How to make pecan crusted chicken
Crush the pecans
You're not going to find ground pecans in the grocery store, unfortunately. This is a simple process and only requires a food processor! I like them to still have some texture so I pulse the pecans until they are course crumbs. You are in control, though...so feel free to make fine crumbs.
Create a coating station assembly line
You're going to need 3 shallow bowls for your breading station. One for the egg mixture, one for the almond flour, and one for the crushed pecans.
Season the chicken
Season the pieces of chicken on both sides with salt and pepper. This ensures that each piece of chicken is properly seasoned.
Coat the chicken
We're going to coat each piece of chicken in the almond flour, followed by the egg mixture, then the crushed pecans.
Bake the pecan crusted chicken
These are going to bake on a wire rack in the oven at 400F. Your chicken will be coated in crunchy toasted pecans and have the most amazing flavor!
Substitutions
Chicken pieces: you can definitely use boneless skinless chicken breasts for this recipe or even better, chicken cutlets. You can even use chicken tenders to make pecan crusted chicken fingers.
Almond flour: regular breadcrumbs can be used instead of almond flour.
You and the entire family are going to love this easy recipe. Serve it with a side of crack green beans for a complete meal.
Pecan Crusted Chicken Thighs
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Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- ¾ cup almond flour (see my favorite on Amazon)
- 3 large eggs
- 1 tablespoon dijon mustard
- 2 cups finely chopped pecans
- salt and black pepper to taste
Instructions
- Preheat the oven to 400F. Spray a wire rack and rimmed baking sheet with cooking spray. Alternatively, you can line the baking sheet with aluminum foil or parchment paper for easy cleanup. Place the baking rack inside the baking sheet.
- Create a breading station for the chicken: In a large shallow bowl, have ready your almond flour. In a second large shallow bowl, whisk together the eggs and dijon mustard until well beaten. In a third large shallow bowl, spread the chopped pecans.
- Season each chicken thigh with salt and pepper on both sides. Dredge a piece of chicken in the almond flour and coat completely, followed by beaten egg mixture to coat completely; finally, coat completely in the chopped pecans and place the chicken on the prepared baking sheet with rack. Repeat the process with each piece of chicken.
- Bake 20 minutes, or until a thermometer inserted in the center of the chicken registers and internal temperature of 165F or higher. Serve with your favorite dipping sauce.
Notes
- Be sure to discard any remaining ground pecan mixture, almond flour, and egg.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
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