Southern Praline Chicken
Sweet, spicy, and crispy Southern-style praline chicken.
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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.