This pecan crusted chicken features thin-pounded breasts coated in a crispy pecan and panko crust, then pan-fried and drizzled with a sweet and spicy hot honey butter sauce inspired by Savannah cuisine.
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Prepare the breading mixture by combining finely chopped pecans, seasoned panko breadcrumbs, and grated Parmesan cheese in a shallow dish. Mix well.
Set up a three-station breading line: one dish with all-purpose flour, a second with beaten eggs, and the third with the pecan-panko mixture.
Place chicken breasts in a plastic bag or between sheets of plastic wrap and pound them to an even, thin consistency (about 1/2-inch thick).
Dredge each chicken cutlet first in flour, shaking off the excess.
Next, dip the floured chicken into the beaten eggs, ensuring it's fully coated.
Finally, press the chicken firmly into the pecan-panko mixture, coating both sides completely. Set the breaded chicken aside.
In a large skillet, melt butter with neutral oil over medium heat. Don't let the pan get too hot, to prevent the nuts from burning.
Carefully place the breaded chicken in the hot skillet. Fry for 3-5 minutes per side, until golden brown, crispy, and cooked through. Work in batches if necessary.
Remove the cooked chicken from the skillet and let it drain on a paper towel-lined plate.
To make the sauce, melt butter in a small saucepan. Stir in honey, hot sauce, chopped chives, and red pepper flakes. Bring to a simmer and cook for 1-2 minutes.
Serve the pecan-crusted chicken with a side of creamy mashed potatoes and drizzle generously with the hot honey butter sauce.
Store cooled chicken in an airtight container for up to 3 days. Reheat uncovered at 350°F for 8–10 minutes to restore crispness; serve with fresh hot honey butter.
Pound them to approximately 1/2 inch thickness for even cooking and maximum crust contact without drying out the interior.
Yes, prepare the hot honey butter sauce up to 2 days ahead and store in the refrigerator. Gently reheat over low heat before serving.
Serve immediately after pan-frying. If holding, place on a wire rack over a baking sheet to prevent the bottom from steaming.
Yes, walnuts or almonds work well as direct 1:1 swaps, though pecans provide the most authentic Southern flavor.
Internal temperature should reach 165°F at the thickest part, or juices run clear when pierced. Avoid overcooking to keep meat moist.
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