Craving something with a perfect balance of savory and sweet? Look no further than this Southern Praline Chicken! Imagine juicy, spicy fried chicken bites coated in a crispy cornstarch crust, finished off with a luscious, sticky praline glaze made of dark corn syrup and chopped pecans. This dish is a tribute to Southern cuisine at its finest, combining classic Cajun spices with the rich sweetness of pecans. The blend of textures—from crunchy to tender—creates an unforgettable experience for your taste buds. Whether you’re making it for a cozy family dinner or impressing guests at a weekend gathering, praline chicken is a unique recipe that won’t disappoint.
Southern Praline Chicken
Enjoyed the recipe? Please consider leaving a 5-star rating and a comment below. Your feedback helps other readers find this recipe and gives me the encouragement to keep creating!
Rate this RecipeEquipment
- Mixing Bowl
- Heavy-Bottomed Pot Or Skillet For frying
- Slotted Spoon To remove fried chicken from oil
- Paper Towels For draining excess oil
- Medium Saucepan For making the praline glaze
Ingredients
- 2 pound chicken breast Boneless, skinless
- 1-2 teaspoon cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 cup cornstarch Used for coating
- ½ cup brown sugar
- ⅓ cup water
- ¼ cup dark corn syrup
- 1 handful chopped pecans Roughly 50 grams
- vegetable oil For frying, enough to cover the base of the skillet
Step-by-Step Instructions
- Start by cutting 2 pounds (0.9 kg) of boneless, skinless chicken breast into bite-sized pieces. In a mixing bowl, season the chicken with 1-2 teaspoons of Cajun seasoning, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper. Toss the pieces well to ensure an even coat of these aromatic spices, giving your chicken the flavorful kick that makes this dish so delicious.
- Once seasoned, coat the chicken pieces in 1 cup (128 grams) of cornstarch. This cornstarch coating is essential for creating that perfect crispy texture when frying. In a heavy-bottomed pot or skillet, pour in enough vegetable oil to cover about half an inch of the base and begin heating over medium-high heat. Allow the oil to reach approximately 350°F (175°C)—you’ll know it’s ready when a small drop of cornstarch sizzles upon contact.
- Add the coated chicken pieces carefully to the hot oil, frying them in batches if necessary to avoid crowding. Cook for about 3 minutes on each side, or until each piece is golden brown and fully cooked through. Once cooked, remove the chicken bites with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- In a medium saucepan, combine 1/2 cup (100 grams) of brown sugar with 1/3 cup (80 ml) of water over medium heat. Stir until the sugar is completely dissolved and begins to bubble. Next, add 1/4 cup (60 ml) of dark corn syrup, stirring it into the mixture until everything is smooth. Allow the syrup to bubble gently for about a minute before adding a handful of chopped pecans (roughly 50 grams). Let the pecans simmer in the mixture for another minute, then turn off the heat.
- Carefully add the fried chicken bites to the saucepan with the praline glaze. Stir gently, ensuring each piece is fully coated in the sticky, sweet glaze. The combination of crispy fried chicken and gooey praline coating is what makes this dish so special, so take your time to coat each piece thoroughly.
- Once the chicken is fully coated in the praline glaze, transfer it to a serving platter. Serve immediately while hot, alongside roasted sweet potatoes, steamed vegetables, or a fresh green salad. Enjoy the perfect blend of sweet, spicy, and crispy flavors that make this dish truly unforgettable.
Notes
For an extra crispy coating, let the chicken rest after coating it with cornstarch before frying. Also, use a candy thermometer to ensure the oil temperature stays at 350°F (175°C) for best results.
Modifications for Dietary Restrictions
To suit different tastes, consider adjusting the sweetness by reducing the brown sugar or adding more spice to the chicken. If you prefer a different nut, walnuts or almonds can be used instead of pecans. For a less sweet glaze, you can increase the amount of cayenne pepper for a spicy contrast.
Common Food Intolerances and Their Substitutions
| Ingredient | Potential Intolerance | Substitution |
|---|---|---|
| Chicken (Poultry) | Meat Allergy | Firm tofu or tempeh |
| Pecans (Tree nuts) | Nut Allergy | Sunflower seeds or omit |
| Dark corn syrup (Corn) | Corn Intolerance | Maple syrup or honey |
Conclusion and Final Thoughts
Southern Praline Chicken is a mouthwatering combination of crispy, spicy chicken bites and a sweet, nutty glaze that is sure to make your dinner unforgettable. This dish is rich in flavors and textures, giving you both the comfort of a traditional Southern meal and the excitement of a sweet-and-savory twist. If you’re looking for something different to serve up for dinner that will surprise and delight your family or friends, praline chicken is a perfect choice. Serve it over roasted sweet potatoes or alongside a fresh salad for a complete, well-rounded meal. Give this recipe a try, and you may just find yourself craving it again and again!
FAQ’s
What can I serve with Southern Praline Chicken?
This praline chicken pairs wonderfully with roasted vegetables like sweet potatoes, Brussels sprouts, or green beans. You can also serve it alongside rice or mashed potatoes to balance the sweet glaze with some hearty sides. For a lighter touch, try pairing it with a crisp green salad.
Can I use a different type of nut in the glaze?
Absolutely! If pecans aren’t your favorite or are hard to find, walnuts or almonds work very well in the praline glaze too. The key is to use a nut that brings some crunch and a slightly buttery flavor to balance the sweetness.
How can I make the chicken less sweet?
If you prefer a less sweet version, you can cut back on the brown sugar to 1/3 cup or add more spices like cayenne or black pepper to create a spicier kick to offset the sweetness. The balance is all about your preference, so feel free to adjust as needed!
Can I use flour instead of cornstarch?
Yes, you can use flour instead of cornstarch to coat the chicken. Flour will give the chicken a more traditional fried texture, whereas cornstarch creates an extra crispy crust. If you opt for flour, consider mixing it with a bit of cornstarch for the best of both worlds.
How do I store and reheat leftovers?
To store leftovers, place the praline chicken in an airtight container in the refrigerator for up to three days. To reheat, bake it in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. This method will help keep the chicken crispy rather than soggy.
Can I make this recipe in an air fryer?
Yes, you can make the fried chicken portion in an air fryer. Preheat the air fryer to 375°F (190°C), place the coated chicken pieces in a single layer in the basket, and spray them lightly with cooking oil. Cook for about 10-12 minutes, flipping halfway through, until golden and cooked through. You will still need to make the glaze on the stovetop, but this is a healthier way to achieve similar crispiness.