What can I used on pecan crusted chicken to make the pecans stick that doesn´t involve flour?

Question

I am on a low carb diet, and cannot use flour this week. Any suggestions on what makes pecans stick to chicken? Would an egg or yogurt work?

Answer 1

This is how I make Pecan Chicken. I use honey and dijon mustard.

Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4

Answer 2

Eggs should work, but a lot will depend on how large the pecans are. If you might try making or buying pecan flour to mix with the larger pieces of pecans. If they are overly large, they will fall off due to their mass.

I also came across this recipe. I have never tried it, but it does not use flour.

Honey-Pecan Crusted Chicken


4 (6 ounce) boneless chicken breasts
¼ cup honey
2 tablespoons Dijon mustard
¾ teaspoon paprika
1/8-teaspoon garlic powder
1 ¼ cup crushed corn flakes (about 4 cups uncrushed)
½ cup finely chopped pecans
Nonstick vegetable spray

Preheat oven to 350. Sprinkle chicken with seasonings of choice (I use seasoned salt and garlic powder) and set aside.

Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well.

Combine cornflakes and pecans in shallow dish and stir well. Brush both sides of chicken with honey mixture and dredge in cornflake mixture.

Place chicken in cooking dish, which is lined with foil or sprayed with Pam. Lightly coat chicken with cooking spray and bake for 30 minutes.

NOTE: I got this recipe off of www,cooking.com, from Cooking Light Magazine, altho it did not give the month it was printed. It also called for four breasts and eight drumsticks. I only used two breasts for us. I did make all the marinade, tho, and all the breading. I put what breading I didn’t use in the freezer for next time. The chicken was very moist and good. I am sure this would be great with pork chops also.

Answer 3

I would brush on raw egg before adding the pecans as the egg cooks it will hold the pecans on to the chicken because egg cook faster.

Answer 4

you can use either mayonnaise or dijon mustard - or even a combination of both! the mayo helps to keep the chicken moist & adds flavour as well as hold the pecans onto the chicken. if you're using straight mayo (without mustard mixed in) you might like to punch it up a bit with the addition of some tabasco or some chili powder If you like spicy heat).

yogurt could work but you need to be careful - it breaks down the protein in chicken if left sitting (like marinading) too long.

happy cooking!

Answer 5

Pat the chicken very dry with paper towels, then dip in slightly beaten egg. Then roll in pecans. It will stick much better if you dry it before the egg.

Answer 6

Oven Baked Pecan-Crusted fowl palms Recipe courtesy Emeril Lagasse, 2002 coach: Emeril stay Episode: Baked, no longer Fried a million cup pecan products a million/2 cup bread crumbs a million tablespoon plus 2 teaspoons Essence, recipe follows 2 super eggs a million/4 cup olive oil 2 pounds boneless, skinless fowl breasts, decrease lengthwise into strips Chopped parsley, garnish Honey Mustard Dipping Sauce, recipe follows Preheat the oven to 375 levels F. gently grease a super baking sheet. interior the bowl of a food processor, combine the pecan products, bread crumbs, and Essence. Pulse for a million minute to combine. Pour right into a shallow dish. In a bowl, beat together the eggs, olive oil and supreme 2 teaspoons of Essence. one by one, dip the fowl into the egg combination then dredge interior the pecan combination, shaking to get rid of any extra. pass to the baking sheet and bake, turning as quickly as, till the fowl is cooked by using and the crust is golden, 15 to twenty minutes. get rid of the fowl from the oven and pass to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the section. *Essence (Emeril's Creole Seasoning): 2 a million/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder a million tablespoon black pepper a million tablespoon onion powder a million tablespoon cayenne pepper a million tablespoon dried leaf oregano a million tablespoon dried thyme combine all factors thoroughly and keep in an hermetic jar or field. Yield: approximately 2/3 cup Recipe from "New New Orleans Cooking", by using Emeril Lagasse and Jessie Tirsch. printed by using William and Morrow, 1993. Honey Mustard Dipping Sauce: a million/2 cup mayonnaise 2 tablespoons honey 2 tablespoons Creole mustard or different warm complete-grain mustard Pinch salt Pinch cayenne, or to flavor In a small bowl, combine all the climate and stir properly to combine. conceal tightly with plastic wrap and refrigerate till waiting to apply. (Honey-Mustard Dipping Sauce will shop, refrigerated in a lined non-reactive field, for 2 weeks.) Yield: approximately 3/4 cup

Answer 7

Try using crushed pork skins. Dredge in egg first.
0 carbs and it is good!
No pork skin taste. tastes just like a flour breading.

Answer 8

I like to dip it in creamy garlic salad dressing, then in the pecans.

Answer 9

An egg should do it. I think yogurt when heated, would become to liquefied.

Answer 10

Honey. Mmmmm. I'll be there at 6:00!