Southern Pecan crusted Chicken with Mustard sauce

READY IN: 45mins
Recipe by Derf2440

Very good crusted chicken!! and quick too. When I don't have sour cream around I have used yogurt instead, it works well.

Top Review by Marla Swoffer

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.

Ingredients Nutrition


  1. In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
  2. Whirl in parsley.
  3. Transfer to shallow bowl;set aside.
  4. In separate shallow bowl, beat egg.
  5. Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
  6. (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
  7. Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
  8. Serve with chicken.

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