Hot & Crunchy Chicken
- 4 boneless skinless chicken breast halves, 4 to 6 oz. each
- 2 cups Panko bread crumbs
- 1 tsp. plus ¼ tsp. cayenne pepper
- 1 egg, beaten
- ⅛ cup milk
- ⅓ cup canola oil
- ½ cup chopped pecans
- ⅓ cup honey
- cooking spray
Place bread crumbs on a large flat plate. Then beat egg and milk in a small bowl. Rub ⅛ tsp. of cayenne pepper evenly on one side of chicken breast then flip over and do the same on the other side until all chicken breasts are coated with cayenne. Dredge chicken into egg, then press into bread crumbs.
Heat up a large 14 inch and a small 8 inch nonstick skillet over medium heat. Add oil to large skillet and spray small skillet with cooking spray. Add pecans to small skillet stirring occasionally for about 4 minutes to toast pecans. Add honey and ¼ tsp. cayenne pepper to toasted pecans, mix well. Turn off heat to pecans and set aside.
As soon as oil is hot in large skillet add chicken breasts one at a time. Cover with a splatter screen and cook for about 3-5 minutes on each side, or until no longer pink in center.
When chicken is ready, remove from skillet and drain on paper towels. Then place chicken on plate and evenly divide honey pecan mixture over top of breasts. This sounds like a lot of cayenne but it really is not too spicy. Try serving this with Baby Red Mashed Potatoes withPearl Onions and a green vegetable. Serves 4. Enjoy!