Spicy Pecan Crusted Chicken Thighs

Easy active30 mins total time50 mins servings4 addedFebruary 2021

• Nonstick cooking spray, for the wire rack
• 1 cup pecans
• 4 boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• ½ cup all-purpose flour
• 2 large eggs
• 2 tablespoons hot sauce
• 2 tablespoons Dijon mustard

1. Preheat the oven to 400°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.