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Honey-Pecan Crusted Chicken

Cooking Light

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Outstanding

You would expect Southern fried chicken to be served with lots of calories and fat. Not our version, though--we baked the chicken instead of frying it, and we gave it a crisp, greaseless crust made from crushed cornflakes and chopped pecans.

Yield: 8 servings

Ingredients

  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 4  (6-ounce) skinned chicken breast halves
  • 8  (4-ounce) chicken drumsticks, skinned
  • 1/4  cup  honey
  • 2  tablespoons  Dijon mustard
  • 3/4  teaspoon  paprika
  • 1/8  teaspoon  garlic powder
  • 1 1/4  cups  finely crushed cornflakes (about 4 cups uncrushed cereal)
  • 1/2  cup  finely chopped pecans
  • Cooking spray

Preparation

Preheat oven to 400°.

Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400° for 40 minutes or until done.

Nutritional Information

Calories:
270 (30% from fat)
Fat:
8.9g (sat 1.7g,mono 3.9g,poly 2.6g)
Protein:
25g
Carbohydrate:
21.4g
Fiber:
0.5g
Cholesterol:
71mg
Iron:
2mg
Sodium:
416mg
Calcium:
15mg
Cooking Light, JULY 1997