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Pecan Fried Chicken with Peach Compote

Un-Wine'd host Tassie Pippert shows viewers how to prepare a very southern Pecan Fried Chicken with Peach Compote dish. This recipe features pecans in the batter for the chicken. Pecans add an extra crunch to chicken, so you won't miss the crispy calorie-laden deep-fried coating.


  • ¾  c. butter, divided
  • 4 deboned, skinless chicken breasts
  • ½ c flour
  • 1 egg, beaten with 1 T. water
  • ½ - ¾ c pecans, finely chopped
  • 14.5 ounce can peaches, cubed with juice
  • ¼ c cognac
  • 1 T. cornstarch
  • ½ jalapeno, seeded and finely minced


  1. Melt 8 T butter in a fry pan over medium heat.
  2. Dredge the chicken in flour then egg wash.
  3. Coat with pecans then place in the frying pan with the hot melted butter.
  4. Cook until golden brown on both sides and hold warm if cooked through or bake in the oven to 165 degrees.
  5. In the meantime, place the remaining 3 T butter as well as the peaches and juice in a small saucepan. Heat to a simmer.
  6. Mix together the cognac and the cornstarch and pour into the peaches stirring until thickened.
  7. Add the jalapenos and simmer on low for three to five minutes.
  8. Serve with the chicken.


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