Chicken And Beignets Recipe

Prep chicken

Pat the 4 chicken breasts dry with paper towel. If breasts are thick, butterfly them or pound to an even 1/2–3/4-inch thickness for even cooking.

Season flour

In a shallow bowl combine 3/4 cup all-purpose flour, 1.5 tsp salt, 3/4 tsp black pepper, and 1 tsp smoked paprika. Mix to combine.

Make egg wash

In a second shallow bowl whisk together 2 large eggs and 3 tbsp whole milk until smooth.

Make pecan crust

In a food processor pulse 1 cup Bergeron pecan pieces (or finely chopped pecans) with 3/4 cup panko breadcrumbs, 1 tsp granulated sugar, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until the pecans are finely chopped but still have some texture. Transfer to a shallow plate.

Bread chicken

One at a time: dredge each chicken breast in the seasoned flour, shaking off excess; dip into the egg wash, then press firmly into the pecan–panko mixture to coat both sides. Set each coated breast on a plate and let sit 5 minutes to help the crust adhere.

Cook chicken

Heat a large skillet over medium heat and add 4 tbsp neutral oil and 1 tbsp unsalted butter. When butter is foaming and oil is shimmering, add the chicken breasts. Cook 4–5 minutes per side, pressing gently once to ensure good contact, until crust is deep golden brown and internal temperature reaches 165°F (74°C). If crust browns too quickly, reduce heat to medium-low and finish covered for a few minutes. Transfer cooked chicken to a warm plate and tent loosely with foil while you make sauce and finish beignets.

While chicken rests, make the sauce. In a small saucepan combine 1/2 cup apple jelly (or apricot jam), 1.5 tbsp Louisiana-style hot sauce, 1 tbsp rice vinegar, 1 tsp Dijon mustard, 1 tsp soy sauce, 1 tsp fresh lemon juice, and 1 tsp minced garlic. Add 2 tbsp water and stir to combine.

Heat mixture over medium-low heat until jelly melts and sauce begins to simmer, stirring frequently. If sauce seems too thin, mix 1/2 tsp cornstarch with 1 tsp cold water to form a slurry and whisk into the sauce; simmer 1–2 minutes until slightly thickened. Taste and adjust sweet/heat balance (add more honey/ jam for sweetness or more hot sauce for heat). Keep warm.

Brush or drizzle 2–3 tbsp of the warm sauce over each pecan-crusted chicken breast just before serving. Serve extra sauce on the side.

Activate yeast & mix dough

In a small bowl combine 3/4 cup warm water (about 110°F/43°C) with 1 tbsp instant dry yeast and 2 tbsp granulated sugar. Stir gently and let sit 5 minutes until foamy. In a large mixing bowl whisk together 2 cups all-purpose flour and 1/2 tsp salt. Add the yeast mixture, 1/4 cup warmed whole milk, 1 large egg, and 2 tbsp melted cooled butter. Mix with a wooden spoon or dough hook on low speed until a soft, slightly sticky dough forms, about 2–3 minutes.

First rise

Lightly oil a clean bowl with 1 tsp neutral oil or nonstick spray. Place the dough in the bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape beignets

On a lightly floured surface, turn dough out and roll or pat into a 9x9-inch square about 1/2-inch thick. Using a sharp knife or pizza cutter, cut into 2x2-inch squares (about 16 pieces). Place the squares on a lined baking sheet, cover loosely, and let rest 10–15 minutes while oil heats.

Heat oil & fry

Pour 3–4 cups vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches. Heat oil to 350–365°F (175–185°C). Fry beignets in batches (do not overcrowd), gently lowering 3–4 pieces at a time with a spider or slotted spoon. Fry about 1.5–2 minutes per side, flipping once, until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.

Dust with powdered sugar

While still warm, transfer beignets to a wire rack over a baking sheet and dust generously with powdered sugar (use a fine mesh sieve) — about 1 cup total for the batch. Serve immediately alongside the chicken for a sweet contrast.

Arrange a pecan-crusted chicken breast on each plate. Spoon or brush additional Bergeron sweet & spicy sauce over the chicken and garnish with 1/2 tbsp chopped fresh parsley and a lemon wedge. Serve 4 warm beignets per plate (or more as desired) dusted with powdered sugar. Offer extra sauce on the side for dipping.