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Crispy Pecan-Crusted Chicken

Crispy Pecan-Crusted Chicken That Will Change Dinner Forever

This Crispy Pecan-Crusted Chicken combines juicy chicken thighs with a delightful blend of crushed pecans, making it a healthier alternative to fried chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds Chicken Thighs Tender and juicy
For the Coating
  • 1 cup Crushed Pecans Adds flavor and crunch
  • 1 cup Breadcrumbs Helps bind the coating
  • 1 teaspoon Garlic Powder Infuses savory depth
  • 1 teaspoon Onion Powder Offers sweet and savory kick
  • 1 teaspoon Paprika Imparts warmth and color
  • 2 large Eggs Acts as a binder
  • to taste Salt Fundamental seasoning
  • to taste Black Pepper Fundamental seasoning

Equipment

  • Air fryer

Method
 

Step-by-Step Instructions
  1. Prep the Chicken: Pat chicken thighs dry; season with salt and pepper.
  2. Mix the Coating: In a bowl, combine crushed pecans, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
  3. Coat the Chicken: Dip chicken in beaten eggs, then in pecan mixture, pressing down to ensure coverage.
  4. Preheat the Air Fryer: Preheat air fryer to 400°F (200°C) for about 5 minutes.
  5. Air Fry the Chicken: Arrange coated chicken in air fryer; cook for 15 minutes, flipping halfway through.
  6. Check Doneness: Ensure chicken reaches internal temperature of 165°F (74°C), adding 2–5 minutes if needed.
  7. Serve and Enjoy: Let chicken rest for a few minutes before serving with sides.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months. Reheat in air fryer at 350°F (175°C) for 5-7 minutes.

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