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The pecans that give this dish its unique nutty flavor are plentiful in the South, and so is chicken. I love to make and serve this easy dish because the chicken comes out moist, tasty and crispy. —Diane Hixon, Niceville, Florida
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Nutritional Facts 1 serving (6 ounces) equals 369 calories, 25 g fat (9 g saturated fat), 91 mg cholesterol, 485 mg sodium, 12 g carbohydrate, 1 g fiber, 23 g protein.
Originally published as Nutty Oven-Fried Chicken in Taste of Home June/July 1993, p25
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Reviewed on Jan. 10, 2012 by jhsesggma
I have made this more than any other recipe for gatherings since it was in Taste Of Home in 1993 and everyone loves it.
Reviewed on Jun. 23, 2011 by BrendainPa
This recipe is amazing, not sure why it did not get better ratings. The chicken comes out extremely moist & tender. I use boneless breasts and pound them to about 3/4" thickness--seems like you get more coating that way and they cook quicker too (usually around 25-30 min). I have subbed regular milk for the evaporated with no noticeable difference. I have made up the coating mix ahead of time and stored in the fridge just so I have this on hand for a quick dinner--it's that good!
Reviewed on May. 23, 2010 by Seminoles
Loved this!
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