The Melted Pot Kitchen

• 1 cup pecans
• 2 T cornstarch
• 1 t dried thyme
• 1 t paprika
• 1 & 1/4 t salt + a pinch, divided
• 1/4 t cayenne + a pinch, divided
• 1 egg
• 2 T water
• 4 boneless skinless chicken breasts
• 3 T vegetable oil
• 1 C mayonnaise
• 2 T Dijon mustard
• 1/2 t white wine vinegar
• 1/2 t sugar
• 2 T chopped parsley

Pulse pecans, cornstarch, thyme, paprika, salt, and cayenne in a food processor until the nuts are a chopped fine and transfer to a bowl. In another bowl, whisk together egg and water. Dip each piece of chicken in the egg mixture then in the nut mixture. Heat the oil in a large frying pan and cook the chicken about 5 minutes on each side, until golden brown. In a seperate bowl mix the dipping sauce by combining the mayonnaise, mustard, vinegar, sugar, parsley, and a pinch more each of cayenne and salt.