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Basil Hayden's Pecan Crusted Chicken Tenders with Honey Bourbon Cream


3 skinless boneless chicken breasts, flattened and sliced into tenders
2 eggs, beaten
¼ cup Basil Hayden’s Bourbon
2 cups pecans
1 sleeve Ritz crackers
¼ tsp ground black pepper
1 tsp salt


2 Tbsp butter
1 Tbsp olive oil
1 shallot, minced
1/2 cup Basil Hayden’s Bourbon
1 cup chicken broth
1/4 cup heavy cream
2 tsp grainy mustard
1 Tbsp honey
2 tsp hot sauce


Preheat oven to 375 degrees.

Lay chicken breasts between 2 sheets of wax paper. Beat with a mallet or rolling pin until thin. Use a chef’s knife to slice each breast into 3 to 4 long pieces and set aside.

Beat eggs in a large bowl. Add whiskey. Add all chicken pieces to egg and let sit 10 minutes to coat.

Place pecans and crackers in a food processor and grind until very fine. Add salt and pepper and set aside in a large bowl. When chicken is ready, dip each tender in the pecan mixture, coat thoroughly, then set it on a foil lined cookie sheet. Bake coated chicken tenders for about 10 to 15 minutes or until golden brown.

While chicken is baking, start on your sauce! Mince shallots. Heat a pan on medium high, add butter and oil and sauté shallots. Once lightly brown, add the bourbon. BE CAREFUL! It’ll flame up!! When the flame has died, add chicken broth and bring to a boil. Let reduce by half before turning down the heat and finishing with cream, mustard, honey and hot sauce.

Serve sauce over chicken and/or store together in fridge for up to a week!

 Basil Hayden's® Kentucky Straight Bourbon Whiskey, 40% Alc./Vol. ©2010 Kentucky Springs Distilling Co., Clermont, KY.

Tags: bourbon, whiskey, chicken, chicken tenders, pecans, basil haydens, cream sauce,


Copyright 2010