Beazell's Cook Book

Praline Chicken by Jamie Broussard

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Praline Chicken - Contributed by Jamie Broussard  




2 cups all-purpose flour

1 pound skinless boneless chicken breast halves (cut into strips)

1 egg, beaten

1 cup vegetable oil, for frying

1/2 cup butter

1 cup brown sugar

1 cup maple syrup

1/2 cup chopped pecans

2 teaspoons Beazell's Cajun Seasoning

Cooking spray



Preheat oven to 350 degrees.

Grease a casserole dish.

Place flour in a shallow bowl and coat chicken; tap to remove excess flour on chicken.

Dip floured chicken in egg and coat again with flour. Heat vegetable oil in large skillet over medium heat; pan fry strips until golden brown and no longer pink and drain on paper towel.

Melt butter in saucepan over medium heat stir in brown sugar, syrup, pecans and Beazell's Cajun Seasoning, bring mixture to a boil and cook for 1 minute.

Place chicken into prepared casserole dish; pour praline sauce over chicken and bake in preheated oven until sauce starts to bubble (about 15 min)... enjoy!

I season my chicken and flour with Beazell's Cajun Seasoning also!  It’s THAT Good!



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