We love any excuse to try a new chicken recipe, especially Hot Chicken! A few months ago, our friends at American Pecans hosted the #NotJustPie contest on Instagram and Twitter, asking fans to break pecans out of the pie shell and show off their best non-pie pecan recipes, and it’s clear why this Pecan-Crusted Nashville Hot Chicken came out on top. We all have Crystal Schlueter of @HomeOnTheIronRange to thank for her creative Southern recipe, featuring creamy cornbread grits and a tangy collard greens pesto. Of course, pecans, The Original SupernutTM, never disappoint — they’re versatile, nutritious and the only major tree nut indigenous to America. And — lucky us — they’re used in the pesto, the chicken coating and the hot oil here. We’ll be dreaming about this super crispy chicken for weeks to come, and have a feeling you’ll love it as much as we did!
Tips:
The pesto can be made up to a week ahead and kept refrigerated. To toast the pecans, place in a single layer in a skillet over medium heat. Cook for 4 to 5 minutes or until fragrant. Shake pan often. Do not be tempted to just mix the honey right into the 1 cup of oil, as it will cause the spices to clump. If desired, use gluten free flour and gluten free cornbread mix; you may need to adjust the amount of liquid for the grits.
For more pecan recipes, visit americanpecan.com. Place chicken on the foil-lined baking sheet and spray tops lightly with cooking spray. Bake for 18 to 22 minutes or until chicken is cooked through. Transfer this mixture to a medium saucepan. Cook over medium heat until thickened like grits, stirring often. Remove from heat and stir in the cheddar, salt and pepper until smooth. Fold in pimientos. Pour remaining oil into a small skillet and heat over medium for 2 to 3 minutes or until heated through, whisking often.
