Best 6 Pecan Chicken Strips With Bourbon Dipping Sauce Recipes

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Indulge in the tantalizing flavors of crispy pecan chicken strips coated in a savory breading and accompanied by a luscious bourbon dipping sauce. This delightful dish combines the nutty crunch of pecans with the tender, juicy chicken, creating a symphony of textures and flavors. The bourbon dipping sauce adds a touch of smoky-sweet richness, elevating the chicken strips to a culinary masterpiece. Prepare to embark on a taste adventure, as this recipe promises to satisfy every craving.

In addition to the main recipe, you'll also discover variations to tailor the dish to your preferences. Craving a kick of heat? Experiment with adding cayenne pepper to the breading mix. Looking for a healthier alternative? Try using whole-wheat flour and air-frying the chicken strips for a crispy, guilt-free treat. And for those with dietary restrictions, there's a gluten-free option to ensure everyone can savor this delectable dish.

Let's cook with our recipes!

PECAN CHICKEN STRIPS WITH BOURBON DIPPING SAUCE



Pecan Chicken Strips With Bourbon Dipping Sauce image

I had this appetizer at a potluck last evening and thought they were great. Recipe is courtesy of the hostess, Diane. I think it will be easier to use the chicken tenderloins (tenders) from the grocery to make these and make a pretty presentation.

Provided by Sassy in da South

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups Bourbon
1 cup light corn syrup
1/2 cup molasses
2 eggs
2 cups milk
2 cups pecan halves
3 cups flour, divided
salt, to taste
pepper, to taste
4 (7 ounce) chicken breasts
4 ounces clarified butter

Steps:

  • For Bourbon Sauce:.
  • In a large pot, reduce the bourbon by 1/3. Add corn syrup and molasses; cook for five minutes.
  • For Chicken:.
  • Preheat oven to 375 degrees.
  • Beat the eggs and milk together in a large bowl.
  • Place pecans and 2 cups flour in food processor.
  • Blend until pecans are finely chopped. Season chicken breasts with salt and pepper. Dredge chicken in remaining flour, dip in egg wash and then dredge in pecan flour. Make sure the chicken is completely coated.
  • Place a large oven-proof skillet on medium to high heat.
  • Heat clarified butter and place the 4 chicken breasts in skillet.
  • Cook chicken only one side for a few minutes, turning them once they are golden brown.
  • Place skillet in oven and bake for about 8-10 minutes.
  • Slice chicken on the diagonal into ½ inch-wide strips.
  • Serve with bourbon dipping sauce.

HONEY PECAN CHICKEN STRIPS



Honey Pecan Chicken Strips image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds chicken tenderloins
1/2 cup buttermilk
2 dashes hot sauce
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
2 teaspoons seasoning salt
Vegetable oil, for frying
3/4 cup honey
3 tablespoons salted butter
1 tablespoon chopped fresh parsley

Steps:

  • Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
  • In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
  • Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
  • Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
  • Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
  • Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
  • Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

BOURBON PECAN CHICKEN



Bourbon Pecan Chicken image

Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!

Provided by PGRAFF

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 8

Number Of Ingredients 11

½ cup finely chopped pecans
½ cup dry bread crumbs
8 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 ⅔ tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup sliced green onions

Steps:

  • Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
  • In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
  • Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g

PECAN CHICKEN WITH BOURBON SAUCE



Pecan Chicken With Bourbon Sauce image

This is a restaurant recipe that I modified slightly. The bourbon sauce is wonderful, either pooled beneath the chicken and/or drizzled over the top. This recipe makes a lot of sauce. You can save some of the extra sauce for use later or drizzle the sauce over your veggies! Great pecan taste and crunch. Make sure you adjust your heat, while cooking the chicken, so the pecan coating does not burn. Don't skip the green onion to sprinkle over the finished product, it is part of the whole taste sensation! This recipe works for a weekly night dinner or even for company. Enjoy!

Provided by LifeIsGood

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup pecans, finely chopped (make sure the pieces are small)
1/2 cup seasoned dry bread crumb
2 eggs
1 tablespoon water
4 boneless skinless chicken breast halves
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup Dijon mustard
1/4 cup dark brown sugar (make sure you use dark)
2 tablespoons bourbon whiskey
2 tablespoons low sodium soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onion

Steps:

  • Mix together the pecans and bread crumbs, on a plate.
  • Beat the eggs and water in a pie plate.
  • Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
  • Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
  • Dip the chicken breasts, both sides, into the eggs.
  • Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
  • Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
  • Meanwhile, in a small saucepan, whisk together the dijon mustard, dark brown sugar, bourbon, soy sauce and worcestershire sauce until smooth.
  • Bring to a simmer over medium-low heat, then remove from the burner and whisk in the 3/4 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
  • Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
  • You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!

BOURBON PECAN CHICKEN



Bourbon Pecan Chicken image

Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving.

Provided by Pinaygourmet 345142

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup pecans, finely chopped
1/2 cup dry breadcrumbs
8 boneless skinless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onion

Steps:

  • Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
  • In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
  • Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

SESAME PECAN CHICKEN TENDERS WITH APRICOT DIPPING SAUCE



Sesame Pecan Chicken Tenders with Apricot Dipping Sauce image

Make and share this Sesame Pecan Chicken Tenders with Apricot Dipping Sauce recipe from Food.com.

Provided by Kim127

Categories     Lunch/Snacks

Time 25m

Yield 3 serving(s)

Number Of Ingredients 8

2 egg whites
1/3 cup sesame seeds
3 tablespoons finely chopped pecans
vegetable oil (for frying)
1 lb boneless skinless chicken breast, cut into thin strips
2 tablespoons hoisin sauce
1 teaspoon Dijon mustard
1/4 cup apricot preserves

Steps:

  • For the sauce, combine the hoisin sauce, mustard and preserves in a small bowl.
  • Beat the egg whites in a small bowl until frothy and set aside.
  • Combine the sesame seeds and pecans in a small bowl and set aside.
  • Dip the chicken strips in to the egg whites and then the nut mixture.
  • Fry chicken pieces in hot oil for about 3-4 muntues or until golden brown.
  • Drain on paper towels.
  • Serve chicken with dipping sauce.

Tips:

  • To ensure the chicken strips are evenly coated, place them in a large zip-top bag with the flour mixture, seal the bag, and shake to coat.
  • When frying the chicken, maintain a constant oil temperature of 350°F (175°C) to prevent the chicken from becoming overcooked or undercooked.
  • Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) before removing it from the oil.
  • For a crispier coating, double-coat the chicken strips in the flour mixture before frying.
  • To make the bourbon dipping sauce ahead of time, store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This recipe for pecan chicken strips with bourbon dipping sauce is a delightful combination of sweet, savory, and crunchy flavors. The chicken strips are crispy on the outside and juicy on the inside, while the dipping sauce is rich and flavorful. This dish is perfect for a party or a casual dinner. With its easy-to-follow instructions and delicious results, this recipe is sure to become a favorite.

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