Pecan Crusted Chicken Strips with
Bourbon Dipping Sauce
Source: Chef Matthew Murphy
Dipping Sauce2 cups bourbon
1 cup light corn syrup
½ cup molasses
2 cups pecan halves
3 cups flour
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
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.
Yield: 4 Servings