Crispy Pecan-Crusted Hot Honey Chicken with Rustic Sweet Potato Mash and Warm Apple Slaw

Name: Crispy Pecan-Crusted Hot Honey Chicken with Rustic Sweet Potato Mash and Warm Apple Slaw
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken breasts; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp garlic powder; 1 1/2 tsp smoked paprika; 1/2 cup all-purpose flour; 2 large eggs; 1 1/2 cups panko breadcrumbs; 3/4 cup pecans; 2 tbsp olive oil; 1/4 cup honey; 1 tbsp hot sauce; 2 tbsp apple cider vinegar; 3 tbsp butter; 2 lb sweet potatoes; 1/3 cup milk; 6 cups green cabbage; 1 medium red apple; 1/2 cup red onion; 2 tsp Dijon mustard; 2 tbsp fresh parsley

An original American-inspired recipe: chicken breasts coated with pecans and breadcrumbs, baked until golden, finished with hot honey, and served with rustic buttery sweet potato mash and a warm cabbage-apple slaw with a touch of cider.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g boneless skinless chicken breasts (cut por the mitad a lo ancho for hacer 4 filetes)
8 g salt (divided)
3 g black pepper (divided)
4 g garlic powder (divided)
4 g smoked paprika (divided)
60 g all-purpose flour
2 units eggs (batidos)
90 g panko breadcrumbs
70 g pecans (finely chopped)
30 ml olive oil (divided)
80 ml honey
15 ml hot sauce
30 ml apple cider vinegar (divided)
45 g butter (divided)
900 g sweet potatoes (pelado and cut diced)
80 ml milk (tibia)
300 g green cabbage (finely rebanado)
180 g red apple (cut en bastones finos)
70 g red onion (slice fina)
10 g Dijon mustard
8 g fresh parsley (chopped)

Nutrition facts

per serving

710 kcal

Calories

42 g

Protein

61 g

Carbs

33 g

Fat

8 g

Fiber

53 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsTree NutsMustard

Instructions

1
1. Preheat the oven to 425°F / 220°C. Line a baking sheet with parchment paper and brush it with 1 tablespoon olive oil.
2
2. Season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika.
3
3. Set up three bowls: place the all-purpose flour in the first; the beaten eggs in the second; and in the third combine the panko, pecans, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt.
4
4. Dredge each chicken fillet in the flour, then the egg, and finally the panko-pecan mixture, pressing so it adheres well. Place on the baking sheet and drizzle or brush with the remaining tablespoon of olive oil.
5
5. Bake the chicken for 18 to 22 minutes at 425°F / 220°C, until golden and cooked through in the center.
6
6. Meanwhile, place the sweet potatoes in a pot with enough water to cover and a pinch of salt. Cook over medium-high heat for 15 to 18 minutes, until very tender. Drain well.
7
7. Make the hot honey: in a small saucepan over low heat, combine the honey, hot sauce, 1 tablespoon apple cider vinegar, and 1 tablespoon butter. Cook for 1 to 2 minutes, just until the butter melts and the sauce is smooth. Remove from the heat.
8
8. Make the mash: mash the hot sweet potatoes with the warm milk, 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until rustic and creamy.
9
9. For the warm slaw, heat a large skillet over medium heat and add the red onion, apple, green cabbage, and 1 tablespoon water; cook for 3 minutes, stirring. Add the Dijon mustard, the remaining tablespoon apple cider vinegar, a pinch of salt, and cook 2 minutes more, until the cabbage softens slightly but still keeps some texture. Stir in the fresh parsley at the end.
10
10. Serve a portion of rustic sweet potato mash, add the crispy chicken on top or alongside, brush with the warm hot honey, and finish with the warm cabbage, apple, and onion slaw.

Chef tips

For an extra-crispy crust, lightly toast the panko and pecans in a dry skillet for 2 to 3 minutes before breading. Do not overheat the hot honey or it may become bitter.

Substitutions

You can use boneless chicken thighs instead of breast, adjusting the cooking time as needed. Pecans can be replaced with walnuts if preferred. If you do not have a red apple, use Fuji or Gala.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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