Spicy Pecan Crusted Chicken Thighs

Enjoy our version of the famous Spicy Pecan Crusted Chicken Thighs recipe as a healthy, family supper you can make in less than an hour even for beginners. With our cosmopolitan drink, just delight at the comfort of your home with this meal.

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OVERVIEW

the famous pecan-crusted chicken thighs recipe with spices and variety

PREP TIME

15 mins

TOTAL COOKING TIME

40 mins

DIFFICULITY

Easy / Beginner

SOCIAL

stephanie

THE INGREDIENTS

Nonstick cooking spray, for the wire rack

1 cup pecans

4 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
2 tablespoons hot sauce
3 tablespoons Dijon mustard
1/4 cup vinegar
3/4 cup olive oil
1 bunch kale, leaves stripped from stems and chopped

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
2. Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
3. Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.

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