Pecan Crusted Chicken Strips with Bourbon Dipping
Chef Matthew Murphy of FQB at the Ritz-Carlton Maison Orleans –
New Orleans, LA
Adapted by StarChefs
Yield: 4 Servings
- 2 cups bourbon
- 1 cup light corn syrup
- ½ cup molasses
- 2 cups pecan halves
- 3 cups flour
- 2 eggs
- 2 cups milk
- 4 7-ounce chicken breasts
- 4 ounces clarified butter
For Bourbon Sauce:
In a large pot, reduce the bourbon by 1/3. Add corn syrup and molasses;
cook for five minutes.
Preheat oven to 375°F. 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.