Gluten Free Pecan Crusted Chicken
This Pecan Crusted Chicken is a crispy, flavorful twist on classic baked chicken! Coated in a crunchy pecan and seasoning mix, then baked or pan-fried to perfection, this dish is both delicious and easy to make. It’s naturally gluten-free, packed with protein, and pairs well with salads, roasted veggies, or mashed potatoes. Perfect for a quick weeknight meal or a special dinner, this recipe is sure to become a family favorite!
Equipment
- 1 Food Processor You can crush the pecans by hand, or use a food processor.
Ingredients
- 1 lb chicken breast
- 1 cup pecans
- 1/2 cup cassava or arrowroot flour I prefer Bob's
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp pepper
- 2 eggs
- 1/2 cup kosher salt for brine
Instructions
- Butterfly the chicken breasts1 lb chicken breast
- Brine the chicken for up to 24 hours in 1/2 cups kosher salt mixture and water.
- Preheat oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil or avocado cooking spray.
- Combine pecans, flour and spices in a food processor. Process until finely chopped. Transfer mixture into a shallow bowl.1 cup pecans, 1/2 cup cassava or arrowroot flour, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/4 tsp pepper
- Whisk eggs and a pinch of salt together.2 eggs
- Dip chicken breasts in the egg mixture and coat on each side.
- Transfer the egg coated chicken to the bowl with the pecan mixture and coat both sides of the chicken breast evenly with pecan mixture.
- Place pecan covered chicken on the baking sheet and repeat with remaining pieces of chicken.
- Bake for about 15-20 minutes until the internal temperature of the chicken breast reaches 165°F using an instant digital thermometer.
- Remove the chicken from the oven when done baking and let cool.
- Serve with a side salad, broccoli or a delicious peso pasta (carbs for the kids)