Pecan Crusted Chicken Drumettes with Dried Cherry Salsa
Elevate your appetizer game with these irresistible Pecan Crusted Chicken Drumettes paired with a zesty Dried Cherry Salsa. Each drumette is marinated in a buttermilk-spiced blend, then coated in a crunchy, golden pecan and panko crust for the perfect balance of tender and crisp textures. The sweet-tart dried cherry salsa, infused with lime juice, honey, and fresh cilantro, adds a burst of flavor that complements the savory chicken beautifully. This crowd-pleasing dish is easy to prepare and bakes to perfection in just 25 minutes, making it ideal for parties, game nights, or any occasion. Whether served as a snack or an impressive starter, this recipe is sure to delight every palate.
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Recipe Information
Ingredients
- 12 pieces Chicken drumettes
- 1 cup Buttermilk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 0.5 cup Flour
- 2 large Eggs
- 0.75 cup Dried cherries
- 0.25 cup Red onion, finely diced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt for salsa
- 0.25 teaspoon Pepper for salsa
Instructions
In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken drumettes, toss to coat, and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a food processor, pulse the pecans into fine crumbs, ensuring some texture remains. Transfer the ground pecans to a shallow bowl and mix with the panko breadcrumbs.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with the pecan-panko mixture.
Remove the drumettes from the buttermilk and let excess marinade drip off. Dredge each drumette in flour, then dip into the beaten eggs, and finally coat them in the pecan-panko mixture, pressing gently to adhere.
Place the coated drumettes on the prepared baking sheet. Lightly spray them with cooking oil for added crispiness. Bake for 20-25 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through (internal temperature of 165°F/74°C).
While the chicken bakes, prepare the dried cherry salsa. In a medium bowl, combine dried cherries, red onion, chopped cilantro, lime juice, honey, olive oil, salt, and pepper. Mix well and let the flavors meld for at least 10 minutes.
Once the drumettes are cooked, transfer them to a serving platter and serve hot with the dried cherry salsa on the side or spooned over the top.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 3906 mg | 170% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 68.0 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 561 mg | 43% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2449 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
