3 Southern Chicken Recipes! Honey Pecan Chicken/ Stuffed Chicken Breast/ Crispy Baked Chicken Thighs 🌞

Honey Pecan Chicken
By Mary Claire Britton

Sticky honey, crunch pecans, and juicy chicken—the perfect dinner.

Ingredients

2 Tbsp. kosher salt
4 cups water
2 lg. boneless, skinless chicken breasts (26 oz. total)
Cooking spray
1/3 cup honey
1 1/2 tsp. Dijon mustard
1 1/2 tsp. hot sauce (such as sriracha)
1 cup pecans, toasted and finely chopped
1 cup cornflake cereal, crushed

Directions

Gather all ingredients.

In a large bowl, dissolve salt in water. Halve chicken breasts
lengthwise, to create 4 thin chicken cutlets. Submerge in salt
water and brine for at least 30 minutes, or up to 4 hours in the
refrigerator.

Preheat oven to 425°F and coat a 13- x 9-inch baking dish with
baking spray. Discard brine and pat breasts dry.

In a large shallow dish, whisk together honey, mustard and hot sauce.
In a second shallow dish, combine pecans and cornflakes.

Dip each dried cutlet first into the honey mixture, turning to coat,
and then into the pecan mixture, making sure that each piece is
evenly and thoroughly coated.

Place cutlets into prepared baking dish and bake until a thermometer
inserted into the thickest part reaches 165°F, about 20 minutes


From https://www.southernliving.com/honey-pecan-chicken-11799274


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STUFFED CHICKEN BREAST
Mrs. Margaret Clark, Columbia

8 halves of boned chicken breast
8 thin slices of cooked ham
8 thin slices cheese
8 teaspoons drained mushroom bits
1 cup evaporated milk
1 cup cracker meal
2 cups cooking oil
2 (10 3/4-ounce) cans steak gravy with mushrooms
butter
salt
seasoned pepper
toothpicks

Bone chicken breast with small sharp knife. Place in
center of each chicken breast 1 slice ham, 1 slice cheese,
1 teaspoon mushroom bits, salt and seasoned pepper to
taste. Pull edges of meat and skin over and fasten with a
couple or three toothpicks.

Dip the stuffed breast in the undiluted evaporated milk, roll
in cracker meal until well coated. Drop in hot oil just long
enough to sear over and lightly brown.

Place in a fairly deep casserole dish. Pour over the steak
gravy with mushrooms. Dot lightly with butter and cover
casserole tightly with foil. Place in a 325 to 350 degree
oven and let cook undisturbed for 1 hour and 45 minutes.

If extra large chicken breast or the entire breast is
used, cook n additional 30 minutes. Serve piping hot with
a little gravy spooned over each breast.

Serves 8.

From "The Mississippi Cookbook"
https://www.goodreads.com/book/show/7325605-the-mississippi-cookbook

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Crispy Baked Chicken Thighs
Anne Walkup

These Crispy Baked Chicken Thighs are so easy to make, only a few
ingredients and are delicious! Great for a busy night and wonderful
with a pasta salad.

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour hr 5 minutes

Ingredients


8 bone-in chicken thighs
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon chili pepper
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon paprika

Instructions


Preheat oven to 350 degrees, line baking sheet with foil and spray
with cooking spray.

Add all spices to a small container with a lid and shake until
thoroughly mixed together. Sprinkle mixture over chicken thighs.

Bake until thighs are crispy, it took about 1 hour. You can always
test it with a thermometer inserted near the bone, it should read
165 degrees.


From https://thesouthernladycooks.com/crispy-baked-chicken-thighs/


Yum! Chicken! Eat up!