It is summer & this Citrus Infused Pecan Chicken is my favorite for picnics & quick lunch. I holds up great & still has a lovely crunch. These refrigerate great & are amazing cold or hot on a salad
or with a light white sauce over zoodles. The key is to wait until they are completely cool before you add a lid or even put them in a baggie, the moisture will get trapped & you will have soggy left overs. Just put the left overs on a plate & store in the fridge with a paper towel until fully cooled. You could also pop them in the air fry to re-crisp if you are eating left overs at home. We like to pack them in the cooler and eat with coleslaw or a premade salad. So yummy & portable. You could always eat them as an on the road snack too!!! You can pack a side of my Keto Ranch for nuggets on the go!!! I am just saying, you have options!!!
GO crazy with the essential oils. I use this base to make Chicken Parmesan with a lovely red sauce, I substitute Oregano EO, Basil EO & add garlic powder. Then I top with a bit of mozzarella. YUMMY!!!
Citrus Infused Pecan Chicken
· 1 cup raw crushed pecans
· ½ cup finely grated parmesan
· 1 tablespoon diced chives
· ½ teaspoon salt
· ½ teaspoon pepper
· 1 egg, lightly beaten
· 2 tablespoon avocado oil
· 1 drop Lime Vitality Essential Oil
· 1 drop Jade Lemon Vitality Oil
· 2 pounds chicken thighs, cut in strips or even nuggets
To a medium bowl add pecans, parmesan, chives and mix until incorporated.
Pat chicken dry
Dredge each piece of chicken front and back in egg then in the pecan mix.
Make sure to press the pecan mix into the chicken so it really sticks
Place coated chicken on a tray for your air fryer
In a small bowl, mix avocado oil & both essential oils (use what you have on hand
Pour a light drizzle over each piece of chicken to infuse that citrus flavor, flip & drizzle on the other side
Set air fryer to 400° for 4 minutes, flip & bake another 4 minutes.
Tip >>> Do not crowd the air fryer, you need air to circulate to get them crisp. You will need to do a few batches.