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Sweet & Salty Pecan Chicken

sweet and salty pecan chicken

This is a great change-up from a traditional breaded chicken cutlet. The sweet flavors of the sugar and maple syrup are perfect together with the salty pecans. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 1/2 pound chicken cutlets, cut into nugget or finger shapes
  • 1/4 cup potato starch
  • 2 eggs
  • 2 1/2 teaspoons kosher salt, divided
  • 1 tablespoon pure maple syrup
  • 2 cups finely chopped pecans (see recipe note)
  • 1/4 cup sugar
  • Oil, for frying


Place chicken pieces into a medium bowl; toss with potato starch until all chicken is coated. 

Place eggs, 1 teaspoon salt, and maple syrup into a second bowl; whisk to combine.

Combine pecans, sugar, and remaining 1 1/2 teaspoons salt in a third bowl; stir to combine. 

Dredge each piece of chicken in the egg mixture, then in the pecan mixture. 

Heat oil in a large frying pan over medium heat. Fry each piece of chicken for 3-5 minutes per side, until golden brown and cooked through. Don't overcrowd pan while frying. 

Serve with your favorite dipping sauce. 

RECIPE NOTE: For best results, crush the pecans in the food processor or with a big knife. You want them to be finely chopped, but still have some texture. 

Excerpted from Perfect for Pesach Cookbook by Naomi Nachman Photography by Miriam Pascal. Published by Artscroll.