Pecan Crusted ‘Fried’ Chicken














This dish is a simple healthy twist to the famous fried chicken. Such an impressive flavour, especially with a savoury sauce to compliment the rich sweet oils. Lemon is a nice touch to cut the pecan oils and provide the palate with a satisfying mix of flavour. Remember nut oils are a fragile oil and cant handle high temperatures, so this chicken is slowly ‘fried’ on lower heat to help expel the pecan oils and slowly cook the chicken inside. With the pecan, coconut flour and egg you can easily make this dish for four people and only 2 thinly sliced chicken breasts.pecanchickenwithsauce











Pecan crusted 'fried' chicken
Serves 4
Enjoy this moist, nutty pecan chicken with a maple mustard sauce
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 2 chicken breasts
  2. 3/4 cup coconut flour
  3. 2 1/2 cups pecans
  4. 2 eggs
  5. 1 tsp. sea/kelp/Himalayan salt
  6. 1/2 cup coconut oil or mix with ghee for frying
  7. Sauce
  8. 1/3 cup plain yogurt
  9. 4 tbsp. natural mustard or 2 tsp. mustard powder
  10. 2 tbsp. maple syrup
  11. Lemon slices
  1. Place pecans in a food processor and pulse till they become small crumbly pieces
  2. Set out 3 wide bowl or 3 deep plates in a row
  3. Spoon out all the pecan onto the last plate/bowl
  4. Whisk the eggs in the middle bowl/plate
  5. Measure out coconut flour and place in the first bowl/plate
  6. Whisk the salt into the coconut flour
  7. Cut each chicken breast very thinly, (similar to chicken cutlets) each breast should make 4-5 thin pieces of chicken.
  8. Put the coconut oil or ghee into the pan on med low. I use about 3 tbsp. each time depending on your pan size and how many pieces of thin chicken you can do at a time (I did four). Just enough to coat each side while 'frying'
  9. Take each piece of chicken (both sides) through the coconut flour first, then (both sides) through the egg mixture and then lay the chicken in the pecans and with your hands pack and press the pecan onto each side.
  10. Lay the chicken in the pan
  11. Repeat
  12. You don't want the heat on too high because of the nut oils, but you want the thin chicken to cook through, so it will take about 6-8 minutes on each side depending how hot your medium/low is on your stove. Test them with a fork to feel the firmness before flipping. You can also take them off the pan and make a little slice in the thickest part of the chicken and take a peek inside.
  13. Once finished lay the chicken pieces to cool on some paper towel on a plate
  14. Serve with some maple mustard sauce, lemon wedge (to help cut the nut fat) and some green veggies
  15. Sauce: Mix yogurt, mustard and maple syrup in a bowl and serve.
  1. Like I said in the directions, working with nut oils can be tricky. Keep the heat low enough to cook the chicken and let out the nut oils, but not too high so you burn the nuts.
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