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Matt Murphy’s


    Pecan Crusted Chicken Strips with Bourbon Dipping Sauce
Chef Matthew Murphy of FQB at the Ritz-Carlton Maison Orleans – New Orleans, LA
Adapted by StarChefs

Yield: 4 Servings


    Dipping Sauce
  • 2 cups bourbon
  • 1 cup light corn syrup
  • ½ cup molasses

  • Chicken
  • 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.

For Chicken:
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.


  Published: Jan 2004