Crunchy Fried Chicken

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Chicken coated with flour, pecans and cornmeal then flavored with cayenne.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 2 lbs chicken thighs and legs (or your favorite pieces of chicken)
    • 1 1/2 cups pecans (finely chopped)
    • 1 cup flour
    • 1 cup cornmeal
    • 2 tsp salt
    • 2 tsp black pepper
    • 2 tsp cayenne pepper
    • 4 eggs
    • 1/2 cup butter
    • 4 cups vegetable oil


Cut up chicken into pieces, wash well and dry slightly. 

Combine all dry ingredients in a bowl and mix well. 

In another bowl, mix eggs and melted butter. Dip chicken pieces into the liquid mixture, then toss in dry mixture to coat throughly. Repeat this step for thick-coated chicken. 

Heat vegetable oil in a large, deep skillet and add chicken pieces a few at a time. Fry about 10-12 minutes on each side. Drain on paper towels or a rack. Chicken may be refrigerated and used when desired.
Recipes From - The Gourmet Food And Cooking Resource