- 1 pound skinless, boneless chicken breast halves
- 2 cups potato starch
- 1 egg, lightly beaten
- 1 cup oil for frying
- 1 stick (1/2 cup) margarine
- 1 cup brown sugar
- 1 cup maple (or pancake) syrup
- 1/2 cup chopped pecans
- salt to taste
- pepper to taste
Author's description: Depending on how sweet you like your food, you will either love this dish or really dislike it. Over Sukkos I served this dish to my in-laws, who love all things sweet. The platter was cleaned to the bottom. Conversely, when I served to my parents, it went untouched, passed over for the more savory dishes on the table.
- Preheat oven to 350°F. Line a plate with paper towel.
- Prepare one shallow dish with beaten egg and one shallow dish with potato starch. Dredge chicken in potato starch on all sides; tap to remove excess. Dip dredged chicken in the beaten egg and then coat with potato starch a second time.
- Heat oil in a large skillet over medium heat. Fry chicken until golden brown and no longer pink inside, about 5 minutes per side. Drain on prepared plate.
- Prepare the praline sauce: Melt margarine in a saucepan over medium heat; stir in brown sugar, maple syrup, pecans, salt, and pepper. Bring the mixture to a boil; cool for 1 minute.
- Place chicken into a 9x13" pan; pour praline sauce over chicken.
- Bake, uncovered, until sauce is bubbling, 10-15 minutes.
Sharon Matten's Notes
- I used 2 1/2 pounds of chicken when making this chicken. I added extra egg and pecans to account for the increased amount of chicken. Considering the sweetness of the sauce, using additional chicken helped to counteract the extreme sweetness of the sauce. It was delicious as a result.