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Excellent mock "fried chicken" recipe. We loved the crispy texture and the kick of the cayenne. I would suggest doubling the pecan mixture because this was only enough for 2 chicken breasts to be thoroughly covered. Due to my stepson's possible nut allergy, I made him a separate batch substituting saltines for the pecans and omitting the parsley--it was also yummy! And he loved the dipping sauce, which proves it's a real kid pleaser. I served the chicken with Tebo's deviled green beans and buttermilk cornbread. Thanks for this delicious recipe.

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Literary Mom April 14, 2003

My DS and I really loved this recipe, but it wasn't quite such a big hit with the rest of my family. They didn't like the dipping sauce. I had to use plain yogurt because DH doesn't like sour cream. When I make this again, I'll make the mustard sauce for me and DS...then another sauce for the rest of the family.

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Dreamgoddess September 18, 2003

Outstanding recipe, Derf! I didn't watch it carefully and it cooked faster than I expected. Delicious sauce with the yummy tender chicken. Made for Derf's Recovery Cook-a-Thon!

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Caroline Cooks August 18, 2007
Southern Pecan crusted Chicken with Mustard sauce