Spicy Pecan Crusted Chicken Thighs with Katie Lee | The Kitchen

See you later, breadcrumbs! Katie is crusting her chicken with PECANS and we're totally into it. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2GjF728 Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spicy Pecan Crusted Chicken Thighs RECIPE COURTESY OF KATIE LEE Level: Easy Total: 50 min Active: 30 min Yield: 4 servings Ingredients Nonstick cooking spray, for the wire rack 1 cup pecans 4 boneless, skinless chicken thighs Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 large eggs 2 tablespoons hot sauce 3 tablespoons Dijon mustard 1/4 cup vinegar 3/4 cup olive oil 1 bunch kale, leaves stripped from stems and chopped Directions Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray. Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes. Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #SpicyPecanCrustedChickenThighs #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Spicy Pecan Crusted Chicken Thighs with Katie Lee | The Kitchen | Food Network https://youtu.be/BhqCcR2qlqE