Oven-Fried Pecan Chicken


Some meals turn out the way that you hope they will. Some, unfortunately, do not. This recipe falls into the latter category. Everything looked promising during preparation, during baking, and even while plating the food. Unfortunately, upon eating the chicken, I realized the fatal flaw of this recipe: butter overload!

As fried-food substitutes go, this isn’t bad. The problem lies with the combination of breading and butter: the pecans make up such a significant amount of the breading that it is unable to successfully absorb the butter. When served, the butter actually drips from the food and makes it slightly messy to eat. I am reluctant to reduce the amount of pecans, because they lend a very nice flavor and texture to the breading. If I were to make this recipe again, I would either cut the amount of butter by half, or simply avoid the problem altogether by spraying the food with a butter-flavored cooking spray instead.

Aside from the butter issue, the texture of the breading is enjoyable, and the flavor is pretty good, although it could use some more “zing”. While no replica can ever truly recreate the crunch of a fried food, the ground pecans in this recipe do a good job of creating an interesting simile. I may attempt this recipe again at a later date, with some experimental modifications, and see if I can bring the entire dish up to standard.


  • 1 cup buttermilk biscuit mix
  • 1/2 teaspoon salt
  • 2 teaspoons paprika
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup finely chopped pecans
  • 1 frying chicken, cut up, or 3-4 pounds assorted chicken pieces
  • 1/2 cup evaporated milk
  • 1/2 cup butter, melted


Preheat the oven to 375 degrees Fahrenheit.


In a medium bowl, combine the Bisquick, salt, paprika, poultry seasoning, and pecans.


Dip the chicken into the evaporated milk.


Dip the chicken into the breading mixture, and coat well.


Place the chicken in a 13” x 9” baking dish.


Pour the melted butter over the chicken, making sure all pieces are well coated.

Bake for 1 hour, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.


Serves 4.

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