The original recipe calls for deep-frying, but you can also bake these. Bite-size pieces make an excellent salad topping, especially with a little blue cheese and some fresh strawberries. They work well cold, so consider them for a packed lunch or picnic.
2 large chicken breasts (less than 2lbs)
1 cup pecan meal (you can crush pecan halves in the blender or food processor if you don’t have meal; process until coarse crumbs)
3 tablespoons cornstarch or potato starch
1 teaspoon paprika
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon finely chopped fresh parsley
pinch black pepper
2 tablespoons water
3 tablespoons vegetable oil (+ as needed)
Pound chicken breasts until less than 1″ thick and cut into strips. Pat dry with paper towels.
Heat vegetable oil in large skillet over medium heat
Whisk egg and water together in a bowl
Mix other ingredients thoroughly in a separate bowl to make pecan coating, making sure starch is evenly mixed in and there are no lumps
Dip each strip of chicken in the egg/water mixture, then immediately dredge in pecan coating. Place in heated skilled.
Cook for approximately 5 minutes, then flip and cook for an additional 6 minutes.
If making multiple batches, scrape debris out of skillet and refresh oil between batches
Pre-heat oven to 400 degrees Fahrenheit as you prep the chicken.
Use a pan with a lip around the edges to prevent drips. Coat the pan with vegetable oil and lay breaded strips in a single later, at least an inch apart.
Bake at 400 for 15-20 minutes until they start to sizzle. Flip the strips and bake an additional 10-15 minutes or until done.
Total bake time will depend on the size and thickness of the chicken strips.