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.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 3

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.

Step 4

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with the pecan-panko mixture.

Step 5

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.

Step 6

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).

Step 7

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.

Step 8

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

Serving size	(1387.2g)

Amount per serving	% Daily Value*
Calories	2963.1

Total Fat 198.4g	0%
Saturated Fat 42.7g	0%
Polyunsaturated Fat 23.4g
Cholesterol 932.8mg	0%
Sodium 3906.4mg	0%
Total Carbohydrate 152.0g	0%
Dietary Fiber 14.1g	0%
Total Sugars 68.0g
Protein 148.8g	0%

Vitamin D 208.9IU	0%
Calcium 560.8mg	0%
Iron 15.0mg	0%
Potassium 2449.1mg	0%

*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.

Source of Calories

Fat: 59.7%

Protein: 19.9%

Carbs: 20.3%