When I heard “Pecan Chicken,” I envisioned chicken quarters with whole pecans in a brown sugar sauce. So, when I opened the package labeled “Pecan Chicken” at the photo shoot, I was taken by surprise! One bite confirmed that this chicken was perfectly moist on the inside and crispy on the outside, with an all-around palate-pleasing taste. Different from what I expected, but oh, so much better!
Prepare the Chicken
1. Place beaten egg white into a shallow bowl. Combine coating ingredients in a second shallow bowl.
2. Dip cutlets into beaten egg white, then into pecan mixture to coat.
3. Heat oil in a skillet over medium flame. Fry about six minutes on each side.
Photography: David Ticktin