Oven Fried Pecan Cornmeal Chicken

This oven-fried chicken gets its crunch from a coating of finely ground pecans and cornmeal that bakes up golden and crispy without a drop of deep-frying oil spattering across your stovetop. The Dijon mustard in the dipping mixture adds a sharp, tangy bite that clings to the chicken and gives the nut-cornmeal crust something to grip onto.

Preheating the oil in the baking dish is the genius move. That half cup of oil gets screaming hot in the oven for 10 minutes, so when you lay the coated chicken pieces in, they immediately start sizzling from the bottom up. It’s the same principle as pan-frying but the oven does all the work. Flip once at the halfway mark and both sides come out evenly golden.

Pounding the chicken breasts to an even thickness before coating is the step that ensures uniform cooking. Thick spots stay raw while thin edges burn. A few whacks with a meat mallet solves the problem completely.

The pecan-cornmeal mix brings two textures to the party. Cornmeal provides that gritty, Southern-fried crunch while ground pecans add a buttery, toasty richness and help the coating brown beautifully.

Pro Tips

• Grind the pecans fine but not to a paste. A food processor with a few quick pulses works best. Over-processing turns them oily and the coating won’t crisp
• Use a baking dish, not a sheet pan. The raised sides contain the hot oil and prevent smoking
• Don’t skip draining on paper towels. Even oven-fried chicken benefits from blotting excess oil
• Serve immediately. The pecan coating softens as it sits, and you lose that satisfying crunch

Variations

• Swap pecans for walnuts or almonds for a different nut flavor in the crust
• Add ¼ teaspoon of cayenne to the mustard mixture for a spicy kick
• Use bone-in chicken thighs instead of breasts for juicier, more forgiving results (add 10 minutes to cooking time)